Kirk's Cooking and Cocktails

Heat the olive oil in a pot and cook the diced onion until softened. Add the minced garlic, sliced celery, and chopped red pepper, cooking for 5 more minutes. Stir in the vegetable stock, diced potatoes, corn, red lentils, Cajun seasoning, thyme, and salt. Bring the mixture to a simmer, then cover, reduce heat, and cook for 20 minutes, or until potatoes and lentils are tender. Add the shredded chicken (if using) and the whole milk (or coconut milk for a vegan option). Taste for seasoning and adjust if needed. Serve hot and enjoy!