Anti Inflammatory Za'atar-Tahini Lentil & Bulgur Bowl with Tomatoes
This bowl is a masterclass in building a meal that's as nourishing as it is genuinely craveable. Earthy lentils and fluffy bulgur form a hearty, protein-rich base, while turmeric and cumin simmer right into the lentils — two spices with serious anti-inflammatory credentials that also happen to taste incredible. The tahini dressing, brightened with fresh lemon juice and layered with za'atar, pulls everything together into something that feels restaurant-worthy without much effort at all. Halved cherry tomatoes, crisp cucumber, and a handful of fresh parsley add color, crunch, and a hit of antioxidants that round out the whole bowl beautifully. Extra-virgin olive oil gets drizzled on twice — once into the dressing and again at the finish — which means every bite carries that good fat richness that makes plant-forward eating feel genuinely satisfying. The whole thing comes together in under 30 minutes of mostly hands-off cooking, and it serves four, making it a smart choice for meal prep or a weeknight dinner that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 3 cups water
- ½ tsp ground cumin
- ½ tsp ground turmeric
For the bulgur
- 1 cup medium bulgur wheat
- 1 ¾ cups water
- ¼ tsp salt
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1 ½ tbsp za'atar
- 1 clove garlic, finely grated or minced
- ¼ tsp salt
For the bowl
- 1 ½ cups cherry tomatoes, halved
- ½ english cucumber, diced
- ¼ cup flat-leaf parsley, roughly chopped
For serving
- 2 tbsp extra-virgin olive oil, for drizzling
- 1 tsp za'atar, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, 3 cups water, cumin, and turmeric in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain through a fine-mesh strainer and season lightly with salt.
- 2
While the lentils cook, bring 1 3/4 cups water and 1/4 tsp salt to a boil in a small saucepan. Stir in the bulgur, cover tightly, and remove from the heat. Let stand until the water is fully absorbed and the bulgur is tender, 12–15 minutes. Fluff with a fork.
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