hearty lentil soup

I make this soup a couple of times each fall/winter, because it's so quick and warm and healthy and filling. This makes 4-6 servings.

1 lb ground turkey, or lean ground beef
1 1/2 cup dry lentils
1 cup chopped carrots
1/2 cup chopped onion
6 cups spicy V8
about 10 oz canned mushrooms, drained
2 cubes beef bouillon dissolved in 3 cups water
1 tsp salt
ground black pepper to taste
cayenne powder to taste
dash Worcestershire sauce

1. Brown meat in a big soup pot, breaking into small pieces as it cooks. Drain and return to pan.

2. Add all remaining ingredients. Cook on high until it boils. Reduce heat to low and cover. Simmer for about an hour, or until lentils are tender, stirring occasionally.