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Two bowls of fine bulgur, whole brown-green lentils, diced cucumber, and chopped parsley with a light lemon dressing.
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Quick Bulgur Lentil Cucumber Bowls Without Mayo

Fine bulgur, cooked lentils, cucumber, and parsley make two lunch bowls with lemon and olive oil. Let the grain release excess steam before adding cucumber.
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Prep Time 15 minutes
Cook Time 0 minutes
Soaking and brief cooling 15 minutes
Total Time 30 minutes
Servings: 2 lunch bowls
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup fine bulgur about 80 g; choose a product suitable for a covered boiling-water soak
  • 1 cup boiling water 240 ml, or the amount specified on your bulgur package
  • 1 15-ounce can cooked brown or green lentils 425 g net can weight; rinsed and well drained, about 1 1/2 cups or 240 g drained
  • 1/2 large English cucumber about 150 g; cut into 1/4-inch dice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 tablespoons flat-leaf parsley finely chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fine salt starting amount; adjust to taste
  • 1 small pinch freshly ground black pepper or to taste

Equipment

  • Heatproof bowl with lid or plate
  • Kettle or saucepan for boiling water
  • Large mixing bowl
  • Fine-mesh strainer
  • Fork and spoon
  • Small bowl and whisk
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Prepare the ingredients and water Check that the fine bulgur package supports a covered soak. Bring the measured water to a boil. Wash the cucumber and parsley under running water, dry them, and chop as directed. Rinse and thoroughly drain the canned lentils.
  2. Hydrate the bulgur Put the fine bulgur in a heatproof bowl. Pour over the boiling water, stir once, and cover with a lid or plate. Leave for 10 minutes, or the time on your package. Taste a few grains; they should have no hard center. If your product requires simmering, use its cooking directions instead of this soaking step.
  3. Drain if needed and release the steam Fluff the tender bulgur with a fork. If there is standing water, drain through a fine-mesh sieve. Spread the grain loosely in the large mixing bowl and let it cool for about 5 minutes, until it is no longer steaming strongly. Do not add cucumber to piping-hot grain.
  4. Mix the lemon dressing Whisk the olive oil, lemon juice, cumin, salt, and pepper together in a small bowl or cup. Pour over the bulgur and fold gently with a spoon, separating larger clumps without pressing the grain into a paste.
  5. Finish the bowls Fold in the drained lentils, diced cucumber, and parsley. Taste a spoonful containing all the components and adjust the seasoning. Divide between two bowls. Serve slightly warm or cool, or refrigerate promptly in shallow containers if preparing for later.

Notes

Grain: Use fine bulgur whose package supports a covered soak. Bulgur is wheat and contains gluten. The 30-minute estimate includes 15 minutes for boiling water and preparation, about 10 minutes soaking, and about 5 minutes cooling; it does not include full refrigerator chilling.
Lentils: Use canned, already cooked brown or green lentils. Drain and rinse; do not replace them directly with dry lentils.
Make ahead: Keep cucumber separate for the best texture and fold it in before serving. Refrigerate promptly at 40°F or below and use within 3–4 days, counted from the oldest cooked ingredient. Freezing the finished cucumber bowl is not recommended for texture.