RnR and good food.

Michelle Phetlhe | Wednesday May 7, 2025 06:00

I always chuckle at these memes where you have a group of girlfriends planning their next trip or get together. There’s always a triumphant exciting moment when said discussions finally leave the chat. Packing an overnight bag, making sure I have something warm, a cute hiking outfit, and of course a Chellzkitchen or brand partner apron. It goes without saying that one of my favourite bits of these outings is curating a menu. Breakfast, lunch, dinner, snacks and obviously cute drinks. It is becoming more and nippier as the days go by, and I’m not too sure when we can officially start confirming that we’re in the winter season because it is pretty cold already before the set commencement month. Suffice it to say, our menu has to be a reflection of soulful, hearty meals. That feels like a big warm hug. Remembering that winter meals can be healthy too, they don’t have to be made up of deep-fried foods and bread based dishes all the time, even though Batswana make an array of delicious breads that can be enjoyed at any time of day. These include top faves: Magwinya, Phaphata, Mapakiwa and Madomdi.

For the staycation weekend we had Immune Booster Shots. Post COVID-19, when things were still uncertain, we used to make immune shots and take them regularly as a family. Probably something we should have stuck with post the pandemic. I have been thinking about different herbs and spice combinations to get us through the cold months that lie ahead, and I’m particularly excited to break out some Hinds The Strong One combos. We are spoilt for choice with Black Pepper, Cayenne Pepper, Turmeric, Cinnamon, and Ginger. With some honey, freshly squeezed orange juice or hot water to brew a tea, enjoy these as individual doses or get creative with some playful combinations. Truth be told, these shots can be a bit of an acquired taste, but they are well worth the kick and weird facial expressions. For our staycation dinner, lentil soup was served. Lentils are nutritious, rich in minerals and proteins, low in fat and high in fibre (digestive health). They are a good vegetarian source of essential body nourishment. Lentils are carbs, but slow burning, which makes one feel fuller for longer. It is also suggested that lentils are good for heart health. Lastly they are low in calories with 116 calories in one cup of cooked lentils (which is roughly the amount per serving of this lentil soup) meaning it’s ok to go back for seconds.

INGREDIENTS 2 tbsp oil 1 onion, chopped 2 garlic cloves, minced

1 large carrot, chopped (about 1 & 1/4 cups) 2 cups / 400g dried lentils, green or brown, rinsed 1 can of Rhodes tomatoes 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, salted 1/2 tsp of Cumin 1 1/2 tsp Hinds Paprika powder 2 dried bay leaves 1 lemon (zest + juice) 1/4 tsp salt and pepper

INSTRUCTIONS Heat oil in a large pot over medium heat. Add garlic and onion, cook for two minutes. Add carrots. Cook for seven to 10 minutes or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir. Increase heat and bring to simmer. Scoop foam like froth that forms on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium- low. Simmer for 35-40 minutes or until lentils are soft. Remove bay leaves. Thicken soup: Using an emersion blender, do two or three quick blitzes. This will thicken the soup. Alternatively take two cups to a blender, let it cool slightly, blend then transfer back into pot. Add water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with some warm bread (optional).