Beefy Lentil Vegetable Soup

I found this on another website and it has become a family favourite. It's easy, healthy, and freezes really well. What more could you ask for? The original recipe calls for a small tin of sliced mushrooms, but I find a lot of people don't like mushies, so I leave them out.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 500  g beef mince
• 1 1⁄2 cups dry green lentils, rinsed
• 1  cup carrot, chopped
• 1  cup onion, chopped
• 1  cup celery, chopped
• 3  cups water
•  salt
•  ground black pepper
• 2  teaspoons  beef stock powder
• 1 1⁄2 liters  vegetable juice cocktail (such as V8)
• 1  dash Worcestershire sauce

Directions

1. Brown beef, breaking up as finely as possible.
2. Drain fat off beef.
3. Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
4. Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
5. Serve with crusty bread and a dollop of plain yoghurt (or not!).