Sweetcorn (corn) is a rich source of antioxidants, which fight cancer-causing free radicals. And unlike many other foods, cooking corn actually increases the amount of usable antioxidants, just like tomatoes.
120g (¾ cup) sweetcorn (corn)
400ml (1¾ cups) vegetable stock
100g (½ cup + 1 tablespoon) uncooked split red lentils
1 x 400g tin (1¾ cups) chopped tomatoes
1 red onion, diced
1 teaspoon chilli flakes (red pepper flakes)
handful of coriander (cilantro)
Serves 2
Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with foil or a silicone mat. Spread out the sweetcorn on the foil or mat and bake for 10 minutes.
Meanwhile, add the vegetable stock and lentils to a large saucepan over a medium-high heat and leave to simmer for 5 minutes. Add the chopped tomatoes and onion to the pan and cook for a further 5 minutes before blitzing with a stick blender. Lower the heat and continue to simmer as you stir in the chilli flakes.
Serve in bowls sprinkled with the baked sweetcorn and garnished with the coriander.