Ingredients

• 1 pound lean ground beef
• 1 1/2 cups dry lentils, rinsed 1 cup chopped carrots
• 1 cup chopped onion 1 cup chopped celery 3 cups water
• 1 teaspoon salt
• ground black pepper to taste 2 cubes beef bouillon cube
• 6 cups tomato-vegetable juice cocktail
• 1 (4.5 ounce) can mushrooms, drained
• 1 dash worcestershire sauce