Ingredients
1tbspolive oil
1medium white onion,peeled, diced
1green bell pepper,cored, diced
2celery ribs,diced
4garlic cloves,peeled, minced
6cupsvegetable stock
1½lbsyukon gold potatoes,diced into ½-inch cubes
14ozfrozen corn,(1 bag), or canned whole-kernel corn
1cupred lentils,rinsed, picked over
2tbspcajun seasoning,more or less to taste
1tspdried thyme
1tspsalt
14ozcoconut milk,(1 can)
green onions,chopped
chives,chopped
bacon
oyster crackers
Preparation
Heat the oil in a large stockpot over medium-high heat.
Add the onion and sauté for 3 minutes, stirring occasionally. Add the bell pepper, celery, and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
Add the vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt. Stir to combine.
Continue cooking until the mixture reaches a simmer. Reduce the heat to medium-low, cover, and cook for 10 to 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 or Cajun seasoning, if needed.
Serve warm, garnished with desired toppings, and enjoy!
