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Brown Butter Banana Bundt with Maple Glaze

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Nothing makes my husband happier than a banana cake sitting on the counter, ready for him to slice at his whim all week long. (Unless of course it’s slices of this, tucked away in the freezer) This Brown Butter Banana Bundt Cake, created by Anna Olsen, takes that simple comfort and elevates it. Instead of just melting the butter, you brown it until it turns nutty and flecked with flavour, giving this banana cake a depth you don’t usually find. And while maple and banana might sound like an unusual pairing, the maple adds a gentle warmth that makes this cake feel just a little more special — and somehow even better the next day.

Keys to Success

  • Let the Butter Go Far Enough: Brown butter is what sets this banana Bundt cake apart. After it melts, it will bubble. Then it will foam. Keep going. You’re looking for golden brown flecks at the bottom of the pan and a nutty aroma. Don’t pull it off the heat too soon — that’s where the flavour lives. Tip: Transfer it immediately to a heatproof bowl so it doesn’t keep cooking in the hot pan.
  • Use Very Ripe Bananas: This isn’t the time for barely-speckled bananas. The darker and softer they are, the deeper the banana flavour and the sweeter the cake. If your bananas are just yellow, wait. It’s worth it.
  • Take Pan Prep Seriously: Bundt cakes are dramatic. They either release perfectly… or they don’t. Brush your pan generously with a mixture of vegetable oil, flour, and shortening, making sure to coat every ridge and corner. This extra step makes all the difference. Let the cake cool for 20 minutes before turning it out — too soon and it may break, too late and it can stick.
  • Bake to Temperature: In addition to testing with a cake skewer, use an instant-read thermometer for precision. Inserted into the centre, the cake should read 200–205°F when fully baked. This ensures a moist crumb without underbaking.
Brushing homemade cake release mixture into a fluted Bundt pan to ensure the Brown Butter Banana Bundt Cake releases cleanly after baking.

Brown Butter Banana Bundt with Maple Glaze

A deeply flavourful banana Bundt cake made with brown butter and maple syrup for rich, nutty depth. Finished with a glossy brown butter maple glaze, this tender cake improves in flavour over time and is perfect for slicing all week long. Recipe created by Anna Olsen.
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Servings 16 servings
Calories 487 kcal

Equipment

  • 1 10 cup Bundt pan

Ingredients
  

Non-stick mixture for coating pan

  • 16 grams all-purpose flour
  • 25 grams vegetable oil
  • 25 grams vegetable shortening, like Crisco

Banana Cake

  • 227 grams unsalted butter, cut into 1 inch cubes
  • 775 grams mashed ripe bananas, about 6-8 bananas
  • 300 grams granulated sugar
  • 156 grams maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 450 grams all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt

Maple Glaze

  • 90 grams unsalted butter, cut into 1 inch cubes
  • 60 grams maple syrup
  • 1 Tablespoon milk
  • 162 grams icing sugar, sifted
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/8 teaspoon Morton's Kosher salt

Instructions
 

Make Non-stick coating for pan

  • Whisk together flour, oil and shortening until smooth.

Make the Bundt Cake

  • Preheat and prepare the pan: Preheat the oven to 325°F. Using a pastry brush, very generously coat the inside of Bundt pan with the non-stick mixture. Don't forget the center post. Set pan aside.
  • Brown the butter: In a small saucepan over medium-high heat, melt the butter. Continue cooking until it foams, then turns golden brown with nutty-smelling brown flecks on the bottom, about 3 minutes after melting.
    Immediately transfer the butter to a heatproof bowl and let cool for 10 minutes.
  • Mix the wet ingredients: Pour the slightly cooled brown butter into a large mixing bowl. Whisk in the mashed bananas, sugar, and maple syrup until well combined.
    Whisk in the eggs and vanilla until smooth.
  • Add the dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
    Add the dry ingredients to the banana mixture and gently fold just until combined. Do not over mix.
  • Bake: Scrape the batter into the prepared Bundt pan and smooth the top.
    Bake for 60–70 minutes, until a cake tester or skewer inserted into the centre comes out clean. You can also
    For extra precision, you can also use an instant-read thermometer — inserted into the centre of the cake, it should register 200–205°F when fully baked.
  • Cool: Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a cooling rack.
    Allow the cake to cool completely before glazing.

Make Maple Glaze

  • Brown the butter: In a small saucepan, brown the butter as you did for the cake. This second batch will brown more quickly — about 1 minute.
    Transfer to a heatproof bowl and let cool for 5 minutes.
  • Whisk the glaze: Whisk in the maple syrup, milk, and icing sugar until smooth and pourable.
  • Glaze and set: Spoon or pour the glaze over the cooled Bundt cake, allowing it to drip naturally down the sides.
    Let the glaze set for about 1 hour before slicing and serving.

Nutrition

Calories: 487kcalCarbohydrates: 71gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 269mgPotassium: 260mgFiber: 2gSugar: 43gVitamin A: 595IUVitamin C: 4mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!

Banana cake will always be good. But browned butter makes it unforgettable. It’s a small extra step, but it changes everything — the aroma, the depth, the way people go back for a second slice. So take the time. Brown the butter. Your future self — and anyone lucky enough to grab a slice — will thank you.

Slice of Brown Butter Banana Bundt Cake topped with maple glaze, revealing a soft, moist interior.

Israeli Salad with Punchy Lemon Garlic Vinaigrette

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This vinaigrette has a secret weapon—and it’s not what you think.

I’m really excited about this salad. Israeli Salad with Punchy Lemon Garlic Vinaigrette is one of those dishes that looks simple—but the flavour kind of sneaks up on you. It’s crisp, juicy, herby, and bright, with a vinaigrette that’s lemony, garlicky, and just… next level. There’s a secret ingredient in there that gives it that savoury “wow” factor. (Spoiler: it’s anchovies. But trust me—even if you think you hate them, you won’t taste them the way you expect.)

I test a lot of salads in my kitchen, and most of the time my husband politely eats them, says “that’s good,” and moves on. But this one? He actually stopped mid-bite, looked at me, and said, “This salad is amazing.” I knew then it was blog-worthy.

Anchovies: The Umami You Didn’t Know You Needed

What gives this vinaigrette its magic isn’t just the lemon or garlic—it’s the anchovies. They dissolve right into the dressing, leaving behind zero fishiness and all the savoury depth you didn’t know you needed. They add that elusive, can’t-put-your-finger-on-it flavour that makes everything else shine. Even if you’ve sworn off anchovies in the past, I really think this dressing will change your mind.

What Makes This Salad So Good

What I love most about this salad—besides the vinaigrette I want to put on literally everything—is how easy it is to make and how versatile it is. At its core, it’s just chopped tomatoes and cucumbers, but here I’ve loosened things up a bit. I use sweet cherry tomatoes, crunchy Persian or Lebanese cucumbers, lots of fresh herbs, and a handful of briny olives. It’s bright and crunchy and just so satisfying. You can serve it with grilled fish or falafel, pile it onto toast with a swipe of whipped feta, or just eat it straight from the bowl like I do. It’s the kind of salad you make once… and then again two days later because you’re still thinking about it.

Keys to Salad Success

  • 1. Trust the anchovies.
    I know. But hear me out—anchovies aren’t the enemy. They melt right into the vinaigrette, leaving behind zero fishiness and all the savoury magic. You won’t even know they’re there… until you realize the dressing tastes like something from your favourite restaurant. That’s the anchovy power.
    2. Use the best tomatoes you can find.
    This salad is raw and fresh, so every ingredient matters—especially the tomatoes. Sweet, ripe cherry tomatoes are perfect. If yours are a little bland (it happens!), a pinch of salt or a sprinkle of freeze-dried tomato powder can really boost their flavour.
    3. Give the shallots a little soak.
    Toss them in a spoonful of the dressing while you prep the rest. It takes the edge off their sharp bite and turns them into something silky and tangy and delicious. Don’t skip this—it’s a tiny step that makes the salad way better.
    4. Don’t be shy with the herbs.
    The fresh dill and basil are more than just a garnish—they bring a ton of brightness and personality. Use a good handful of each. It’s what makes the whole thing feel alive.
    5. Save the croutons for last.
    Wait until you’re ready to serve, then shower the top with crushed croutons. They add the crunch this salad needs. Yes, it’s a healthy salad—but we’re not monsters. Crunch is essential. #teamtexture

Let’s Talk Texture

Between the juicy tomatoes, crisp cucumbers, and crunchy crouton topping, this salad has all the texture I crave. The vinaigrette brings it all together, coating every bite without weighing anything down. It’s the kind of salad you actually want to eat—not because you should, but because it’s just that good.

Israeli Salad with Punchy Lemon Garlic Vinaigrette

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Servings 4 servings
Calories 221 kcal

Equipment

  • 1 blender

Ingredients
  

Anchovy Garlic Dressing

  • 6 anchovies, packed in olive oil, drained and coarsely chopped
  • 2 small garlic cloves, grated on microplane or pressed through garlic press
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons lemon juice, freshly squeezed
  • 1 Tablespoon honey
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 1/2 cup extra virgin olive oil

Salad

  • 2 small shallots, peeled and thinly sliced
  • 2 cups cherry tomatoes,
  • 1 Tablespoon freeze dried tomato powder, optional
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 6 small Israeli or Lebanese cucumbers,
  • 1/3 cup Kalalmata olives,
  • 1/4 cup fresh dill, loosely packed
  • 1/4 cup fresh basil, loosely packed
  • 1/2 cup croutons

Instructions
 

Anchovy Garlic Dressing

  • Place chopped anchovies, grated garlic, vinegar, lemon juice, honey and salt into blender jar. Blend on high speed until the anchovies are fully pureed and the mixture is smooth. Stop and scrape down the sides of the blender as needed.
  • With the blender running, slowly drizzle in the olive oil, until thick and fully emulsified. Transfer to small jar. Dressing can be made in advance and stored in the fridge for about a week.

Salad

  • Peel and thinly slice shallots into rings. Place in a small bowl and toss with 2 tablespoons of the dressing. Let them sit and marinate while you prepare the rest of the salad—this step softens their sharpness and adds flavour.
  • Place croutons in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until coarsely crumbled. Set aside to sprinkle just before serving for maximum crunch.
  • While the shallots are marinating, halve the cherry tomatoes and place into a large mixing bowl.
  • Quarter the cucumbers lengthwise and cut into 1/4 inch slices. Add to mixing bowl with tomatoes.
  • Place Kalamata olives on a cutting board and use the flat side of a large knife to gently press until they split. Remove pits and coarsely chop. Add to mixing bowl.
  • Coarsely chop dill and basil and add to mixing bowl. Add the marinated shallots to the bowl. Drizzle with 2-3 more tablespoons of dressing and toss to combine. Taste and adjust seasonings. Add more salt and pepper if needed. Salad can be made ahead and left at room temperature for 1-2 hours before serving.
  • Just before serving, sprinkle crushed croutons over salad.

Notes

The recipe makes more dressing than you will need. It keeps well in the fridge for about 2 weeks. It makes a delicious dip for crudités.

Nutrition

Calories: 221kcalCarbohydrates: 17gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 727mgPotassium: 415mgFiber: 2gSugar: 9gVitamin A: 806IUVitamin C: 27mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!

Ready to Make It?

If you’ve made it this far, I hope I’ve convinced you to give this salad a shot—anchovies and all. It’s the kind of dish that feels fresh and effortless, but still delivers serious flavour. Whether you’re serving it alongside something grilled, piling it onto toast, or just digging in with a fork straight from the bowl, I think you’re going to love it. And if someone at your table stops mid-bite and says, “This salad is amazing”? Well, now you know why.

Coffee Crunch Ice Cream Bars

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Coffee Crunch Ice Cream Bars

Fun fact about me: I’ve always loved coffee-flavoured foods (hello, Coffee Crisp—one of the many perks of being Canadian!). But I didn’t actually start drinking coffee until I was almost 40.

These Coffee Crunch Ice Cream Bars are layered with flavour and texture—chocolate-covered espresso beans, toasted almonds, and crushed cookies form a crackly center, nestled between layers of smooth coffee ice cream. Dipped in chocolate and finished with a sprinkle of almonds and crushed chocolate covered espresso beans, they’re chilled, crunchy, and fully caffeinated.

The crunch layer consists of almonds, chocolate covered espresso beans and Digestive biscuits. Melted butter holds it all together.

We start with store-bought coffee ice cream—I used Haagen-Dazs, but any rich, smooth brand will do. If shaping bars feels like too much effort, you can absolutely skip the molding and just sprinkle the crunch layer over a scoop of ice cream. Still decadent. Still delicious.

But if you’re up for a little layering magic, the payoff is so worth it.

Keys to Success for Coffee Crunch Ice Cream Bars

  • Start with good ice cream. Use a high-quality store-bought coffee ice cream. You want something ultra-creamy with bold flavour—Haagen-Dazs is my go-to.
  • Don’t over-process the crunch layer. Pulse just until the mixture holds together. You want distinct bits of almond and cookie in every bite—not dust. Texture is the goal here.
  • Press firmly. Once you’ve added the crunch layer over the first ice cream layer, press it down firmly so it sticks. I like to use the bottom of a measuring cup to compact it evenly.
  • Smooth the layers. For clean, defined bars, take the time to smooth each ice cream layer evenly. Cover the pan with parchment and press gently with the back of that same measuring cup to level things out.
  • Freeze fully before cutting. Patience pays off. Give the bars plenty of time to firm up—at least 4 hours, ideally overnight—before unmolding and slicing.
  • Use a deep container for dipping. Pour your melted chocolate into a narrow, deep vessel like a 4.5” x 2.5” deli container. It makes for a clean, even dip with minimal waste.
  • Keep bars frozen until dipping. Work quickly. If the bars start to soften while dipping, just return them to the freezer for 10–15 minutes before continuing.
  • Make it fancy. A drizzle of milk chocolate, a sprinkle of chopped almonds, and a few crushed chocolate-covered espresso beans take these from homemade to heroic. Don’t skip the final flair.
A sprinkle of toasted almonds and crushed chocolate covered espresso beans takes these Coffee Crunch Ice Cream Bars from simple to sublime.

Storage & Make-Ahead Tips

These bars are freezer-friendly and ideal for making ahead. Once dipped and fully set, wrap each bar in plastic wrap and then transfer them to an airtight container or ziploc freezer bag. They’ll keep beautifully in the freezer for up to 4 weeks.

For best texture, let them sit at room temperature for 2–3 minutes before serving—just long enough to soften slightly for that perfect bite: creamy, crunchy, and snappy all at once.

Coffee Crunch Ice Cream Bars

These Coffee Crunch Ice Cream Bars are layered with flavour and texture—chocolate-covered espresso beans, toasted almonds, and crushed cookies form a crackly center, nestled between layers of smooth coffee ice cream. Dipped in chocolate and finished with a sprinkle of almonds and chocolate covered espresso beans, they’re chilled, crunchy, and fully caffeinated.
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Servings 9 bars
Calories 827 kcal

Equipment

  • 1 8 inch square baking pan
  • 1 disposable piping bag
  • 1 digital thermometer
  • 1 offset spatula

Ingredients
  

For Coffee Crunch Filling

  • 130 grams Digestive biscuits
  • 20 grams roasted salted almonds
  • 20 grams chocolate covered espresso beans
  • 25 grams malted milk powder, such as Ovaltine
  • 1/4 teaspoon Diamond Crystal Kosher salt
  • 15 grams granulated sugar
  • 75 grams unsalted butter, melted

For Ice Cream Bars

  • 2 pints coffee ice cream, I used Haagen Dazs

For Dipping

  • 200 grams milk chocolate, finely chopped
  • 200 grams bittersweet or semi sweet chocolate, finely chopped
  • 100 grams refined coconut oil
  • 55 grams roasted salted almonds, coarsely chopped

For Decorating (optional)

  • 56 grams milk chocolate finely chopped
  • 30 grams roasted salted almonds toasted and coarsely chopped
  • 30 grams chocolate covered espresso beans coarsely chopped

Instructions
 

Coffee Crunch Layer

  • Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper and set aside. Place Digestive cookies, chocolate covered espresso beans and almonds in food processor. Pulse 3-4 times. Add malted milk powder, sugar and salt and pulse a few more times to combine everything. Add melted butter and pulse 3-4 times until clumps form. Scatter clumps on baking sheet in a single layer. Bake for about 12-14 minutes, until fragrant and browned. Let cool completely. Break up into small clusters.

Ice Cream Bars

  • Line an 8-inch square baking pan with two 8×14-inch sheets of parchment, leaving excess on all sides to help lift the bars later. Avoid using wax paper or foil.
  • Scoop 1 pint of ice cream into the pan. Use an off-set spatula to start spreading it into an even layer. Cover with a square of parchment and use the back of a measuring cup to finish smoothing it into an even layer. Freeze until firm, about 1 hour.
  • Remove the pan from the freezer and spread coffee crunch mixture evenly over the ice cream. Press gently with a spatula. Return to freezer for 30 minutes.
  • Spread the remaining pint of ice cream over the coffee crunch layer. Cover with a square of parchment and use the back of a measuring cup to finish smoothing it into an even layer. Cover with plastic wrap, and freeze until completely firm — at least 4 hours, preferably overnight.
  • Place a cutting board in the freezer to chill. Once the ice cream is frozen, line the chilled board with parchment. Use parchment flaps to lift the slab out of the pan. Invert onto cutting board, peel off parchment, and cut into 9 squares using a large, sharp knife. Wipe the blade clean between slices. Return bars to freezer, wrapped in plastic if freezing for more than 1 hour.

For Coating Ice Cream Bars

  • Melt milk chocolate and bittersweet chocolate in a microwave-safe bowl at 50% power for 60 seconds. Stir, then continue in 30-second bursts at 50% power until smooth. Add coconut oil and stir to combine. If needed, rewarm briefly to smooth. Mix in chopped almonds.
  • Pour about one-third of the chocolate mixture into a bowl or container measuring approximately 4½" wide x 2½"deep, and let cool to 80°F.
  • Line a baking sheet with parchment paper. Remove ice cream bars from freezer. Working one at a time, loosen a bar with a spatula, dip in chocolate, let excess drip off, and place on the parchment.
  • Continue until all bars are dipped, adding reserved chocolate as needed. Pause to return bars to freezer if they begin to soften.
  • Freeze the bars until the chocolate coating has fully set, about 15 minutes.

Decorate Coated Bars

  • Melt milk chocolate in microwave safe container at 50% power for 1 minute. Stir well until smooth. Transfer to disposable piping bag.
  • Drizzle frozen bars with chocolate and sprinkle with chopped almonds and chopped chocolate covered espresso beans, Return to freezer until firm. Wrap each bar in plastic and store in a zip-top freezer bag for longer storage.

Nutrition

Calories: 827kcalCarbohydrates: 75gProtein: 11gFat: 57gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 67mgSodium: 244mgPotassium: 574mgFiber: 7gSugar: 55gVitamin A: 669IUVitamin C: 1mgCalcium: 215mgIron: 3mg
Tried this recipe?Let us know how it was!


If you’re looking for a frozen summer treat that’s as satisfying to make as it is to eat, these Coffee Crunch Ice Cream Bars deliver. They’re simple, textural, and wildly delicious—no ice cream machine required. Whether you go all in with the layers or just sprinkle that crunch on top, this recipe is pure summer magic. Share them with friends… or keep the stash hidden in the back of your freezer. No judgement here.

Shakshuka in a a Hurry.

Shakshuka in a Hurry

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There’s something magical about a meal that feels slow and nourishing—but comes together in minutes. That’s exactly what drew me to this recipe for Shakshuka in a Hurry by Vancouver creator Rachel Halldorson. I don’t usually share recipes from other creators, but this one was too good not to pass along. I have adapted it very slightly. It’s everything I want in a solo dinner: quick, comforting, deeply flavourful, and made with pantry staples. One pan, a handful of fresh ingredients, and a few minutes later… dinner is done.

Keys to success for Shakshuka in a Hurry

  • Perfume the oil with garlic. Start by sautéing a crushed garlic clove in olive oil for just a minute. Then remove it. This infuses the oil with mellow garlic flavour without any harsh bite—just warm, subtle depth.
  • Use cherry tomatoes, not grape. Cherry tomatoes are juicier and break down more easily, creating a silky sauce that’s perfect for poaching eggs. Grape tomatoes tend to be firmer and less saucy.
  •  Ricotta + cottage cheese = creamy magic. A blend of ricotta and cottage cheese adds luxurious texture and a protein boost. Use a fork to mash the cottage cheese a bit—it smooths out the curds and helps it melt into the sauce.
  •  Make a little nest before adding eggs. Use the back of a spoon to create small wells in the tomato sauce before cracking in your eggs. This helps them stay put and cook evenly.
  • Don’t be shy with the salt and chili flakes. Tomatoes love salt—and this dish comes alive with a bit of heat. Red pepper flakes are great, or try Burlap & Barrel’s Silk Chili Flakes for a subtle, smoky warmth I’m currently obsessed with.
  • Finish with fresh herbs and a sprinkle of Everything Bagel Spice. Dill, cilantro or parsley add freshness and the everything bagel spice adds some crunch.

Serving Suggestions

  • This dish was made for crusty bread. A slice of sourdough or a warm hunk of baguette is perfect for scooping and swiping—don’t let that rich tomato sauce go to waste.
  • Add greens if you’d like. A handful of baby spinach or arugula stirred into the tomato base before adding the eggs can bump up the veg factor. Or serve with a simple green salad on the side.
  • Perfect for solo dinners… but easily doubled. This recipe is ideal for one, but it scales up beautifully. Add an extra egg or two and invite someone to join you.
  • A cozy brunch option. Serve in the pan with a pot of coffee or a mimosa and pretend you’re at a café in Tel Aviv. Bonus points for serving it straight from the skillet.

Shakshuka in a Hurry

This quick and easy Shakshuka recipe is perfect for solo dinners—juicy cherry tomatoes, gently poached eggs, and a creamy twist. Comfort food in under 20 minutes.
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Servings 1 serving
Calories 407 kcal

Equipment

  • 8 inch skillet with lid

Ingredients
  

  • 2 Tablespoons ricotta cheese
  • 2 Tablespoons cottage cheese
  • 1 large garlic clove
  • 1 teaspoon olive oil
  • 1 1/2 cups cherry tomatoes
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 1/8- 1/4 teaspoon red pepper flakes
  • 1-2 Tablespoons water
  • 2 large eggs
  • 1 slice crusty bread or toast

For Garnish

  • 2 Tablespoons chopped fresh herbs, dill, cilantro or parsley
  • 2 teaspoons Everything Bagel Spice

Instructions
 

  • In a small bowl, combine the ricotta and cottage cheese. Use a fork to mash and blend until mostly smooth. Set aside.
  • Smash the garlic clove with the side of a large knife and peel away the skin. Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1–2 minutes, just until lightly golden. Remove and discard the garlic.
  • Add the cherry tomatoes to the skillet. Season with salt and red pepper flakes. Cover and cook for 5 minutes to help the tomatoes burst and soften.
  • Uncover the pan and use a potato masher or fork to gently crush the tomatoes into a chunky sauce. If the mixture looks too dry, add 1–2 tablespoons of water. Let it cook for another 1–2 minutes, until the sauce is thick and jammy.
  • Use a spoon to make two small wells in the sauce. Crack an egg into each well. Dollop spoonfuls of the cheese mixture around the eggs.
  • Cover the skillet and cook for 2–3 minutes, or until the egg whites are set but the yolks are still runny.
  • Garnish with chopped herbs and a sprinkle of everything bagel spice, if using. Serve immediately with crusty bread or toast for dipping.

Nutrition

Calories: 407kcalCarbohydrates: 27gProtein: 26gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 392mgSodium: 1596mgPotassium: 785mgFiber: 4gSugar: 9gVitamin A: 2243IUVitamin C: 53mgCalcium: 258mgIron: 5mg
Tried this recipe?Let us know how it was!


Whether you’re cooking for yourself or sharing with someone else, this quick Shakshuka is proof that simple ingredients can still deliver big comfort. I don’t often repost other people’s recipes, but this one from Rachel Haldorsen really is something special—and too good to keep to myself. If you give it a try, I’d love to hear what you think. Leave a comment, tag me on Instagram, or tell me what kind of bread you used to soak up that glorious sauce.

Lentil and Root Vegetable Power Soup

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Lentil and Root vegetable Power Soup is packed with 25 grams of protein and 24 grams of fibre. A nutritional powerhouse.

Whenever I serve soup for dinner, my husband gives me a look—the kind that says, ‘Nice appetizer… but what’s for the main course?’ Challenge accepted sweetie. This Lentil and Root Vegetable Power Soup isn’t just a starter; it’s a full-blown, protein-packed, stick-to-your-ribs meal. Loaded with lentils, split peas, and all the best winter veggies, this bowl means business. And because we’re not monsters around here, I always serve soup, with toppings. For crunch and funk I added crispy, spiced chickpeas and a flurry of Parmesan.

Protein rich diets are all the rage now. Curious to learn more about how much protein you actually need? Check out this New York Times article. Think eggs are the best choice for a high protein meal? Check out these alternate suggestions.

This lentil and root vegetable power soup weighs in at a whopping 25 grams of protein and 24 grams of fibre. I used all the orange winter veggies, (carrots, sweet potatoes and butternut squash), but this soup is entirely customizable.

Orange winter veggies, (carrots, butternut squash and sweet potatoes) star in this Lentil and Root Vegetable Power Soup.

Tips to Success for Lentil and Root Vegetable Soup

  • Blend for the best texture – Blending about a third of the soup gives you that perfect balance of creamy and chunky, so every bite is satisfying.
  • Brown the tomato paste – Don’t just stir it in—let it cook with the onions until deep and caramelized. This adds a rich, umami-packed depth of flavor.
  • Choose the right lentils – Green or brown lentils hold their shape, giving the soup texture. Red lentils? They go mushy, so save those for a different dish.
  • Double up on legumes – Adding yellow or green split peas alongside the lentils makes the soup extra hearty and layered with flavor.
  • Stock matters – For the best taste, use a good-quality veggie broth. My go-to is Better Than Bouillon for maximum richness.
  • Garnish like you mean it – Don’t skip the crispy spiced chickpeas and shaved Parmesan! The chickpeas bring crunch, and the Parmesan adds salt and a little funk. They’re the difference between ‘just soup’ and ‘wow, this is dinner!’

Lentil & Root Vegetable Power Soup

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Cook Time 1 hour
Servings 8 servings
Calories 514 kcal

Ingredients
  

Soup

  • 1 large yellow onion, about 350 grams, peeled, halved and finely diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, finely chopped or grated with micro plane grater
  • 2 inches fresh ginger root, grated with micro plane grater
  • 2 Tablespoons tomato paste
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 1 small butternut squash, about 800 grams, peeled, seeded and cut into 1/2 inch dice
  • 1 large sweet potato, about 400 grams, peeled and cut into 1/2 inch dice
  • 4 large carrots, about 350 grams, peeled ans cut into 1/2 inch dice
  • 200 grams green lentils, about 1 cup
  • 200 grams yellow split peas, about 1 cup
  • 8 cups vegetable stock or water
  • 2 Tablespoons olive oil
  • 175 grams Lacinato kale (also called Tuscan kale or black kale), about 1 small bunch

Garnishes:

  • 400 grams chick peas, rinsed and drained
  • 2 Tablespoons olive oil
  • 1 teaspoon Aleppo pepper, or 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's kosher salt
  • 100 grams Parmesan reggiano cheese, grated on large holes of box grater
  • 3 Tablespoons red wine vinegar

Instructions
 

Soup

  • Heat 1 tablespoon olive oil in a large, heavy bottom pot or Dutch oven. Add diced onion and cook over low heat until softened, about 5-6 minutes. If onion starts to burn, add a a few tablespoons of water.
  • Add garlic and ginger and saute on low for another 2 minutes, stirring well. Add tomato paste, Aleppo pepper, cumin, coriander, turmeric and salt and stir well. Cook for 2-3 more minutes
  • Add squash, sweet potatoes and carrots and mix well. Continue sautéing on low heat for another 3 minutes.
  • Add lentils, split peas and stock or water. Bring to a boil, reduce heat to low and simmer for 40-45 minutes until lentils and peas are tender.

Roasted Chickpeas

  • While soup is simmering, preheat oven to 400°F. Line a sheet pan with parchment paper. Place rinsed and drained chickpeas on baking sheet. Drizzle with olive oil and sprinkle with Aleppo, cumin and salt. Use your hands to mix everything so that the chickpeas are coated evenly. Roast for 23-30 minutes until crispy. Set aside as a garnish for the soup.

Finishing soup:

  • Ladle about 1/3 of the soup into a blender. Puree until smooth. Drizzle in 2 tablespoons olive oil and blend until mixed in. Pour pureed soup back into pot and mix soup.
  • Wash kale leaves. Strip kale leaves from stem. I find the tip of a paring knife is the best job for separating the leaf from the stem. Discard stems. Pile the leaves up and use a sharp chef's knife to slice across into 1/4 inch strips. Mix kale into soup and stir well. The heat from the soup will wilt the kale.
  • Ladle soup into bowls. Mix 1 teaspoon of red wine vinegar into each serving. Garnish with parmesan cheese and some crispy chickpeas.

Nutrition

Calories: 514kcalCarbohydrates: 75gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 1691mgPotassium: 1412mgFiber: 24gSugar: 14gVitamin A: 25069IUVitamin C: 48mgCalcium: 342mgIron: 7mg
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Lentil and Root Vegetable Power Soup is a big hug in a bowl.

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