Cajun Corn Chowder

Directions

Heat oil in a large stockpot over medium-high heat.   Add onion and sauté for 3 minutes, stirring occasionally.   Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.   Stir to combine. Continue cooking until the mixture reaches a simmer.   Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender. Stir in the coconut milk until combined.   Taste and season with additional salt and/or Cajun seasoning if needed. Serve warm, garnished with your desired toppings.   Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.