Anti Inflammatory Harissa-Orange Lentil & Bulgur Bowl with Tomatoes
This bowl is deeply satisfying in the way only a slow-simmered, spice-forward one-pot meal can be — thick, fragrant, and warming from the very first bite. Red lentils break down into the broth while bulgur absorbs every bit of flavor from the harissa, cumin, turmeric, and smoked paprika, creating a texture that's rich and almost porridge-like without feeling heavy. The finishing touch of fresh orange zest and juice lifts the whole thing with a bright citrus note that cuts through the heat beautifully. Nearly every ingredient here pulls double duty on the anti-inflammatory front — olive oil, turmeric, garlic, tomatoes, and lentils are all well-regarded for their beneficial compounds, so this isn't a case of sacrificing flavor for function. Fresh cherry tomatoes and chopped parsley on top add color and a little freshness that keeps each bowl feeling vibrant rather than stodgy. It comes together in a single pot and serves four, making it an easy weeknight dinner that genuinely tastes like you put in far more effort than you did.
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Learn more →Ingredients
4 servings
For the bowl
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp harissa paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup red lentils, rinsed
- ¾ cup medium bulgur wheat
- 3 cups low-sodium vegetable broth
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, roughly chopped
- 1–2 tbsp extra-virgin olive oil, for drizzling
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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