On a chilly weekday, I created this lentil-potato soup recipe to ward off a cold. I was really aback by how good the soup was! Although it thickens it well, the filé powder is optional. Your supper can be finished with just a warm loaf of sourdough bread!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 6 |
| Yield: | 1 2-quart casserole |
Ingredients
- cooking spray
- 1 ½ cups milk
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 (5 ounce) cans tuna, drained
- 1 ¼ cups uncooked rice
- ½ cup chopped celery
- ⅓ cup diced onion
- ⅓ cup diced bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.