Beefy Lentil Vegetable Soup

Jill Dorrough

1 pound lean ground beef 1 1/2 cups dry lentils 1 cup chopped carrots 1 cup chopped onion 1 cup chopped celery 3 cups water 1 tsp salt ground black pepper to tasts 2 cubes beef boullion 6 cups V-8 juice 1 can mushrooms (if you like them) 1 dash Worcestershire sauce Directions: Brown beef and break into small pices while cooking. Drain. Place meat in big pot with a lid. Add lentils, vegetables, water, salt, pepper, boullion, v-8 mushrooms and worcestershire sauce. Cook on high until it boils. Reduce heat to low and cover. Simmer for 1 1/2 to 2 hours until lentils are tender. Number Of Servings:6-8