Step 1

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.

Step 2

Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.  Stir to combine.

Step 3

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.

Step 4

Stir in the coconut milk until combined.  Taste and season with additional salt and/or Cajun seasoning if needed.

Step 5

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.