Directions

1. In a large pot, cook the turkey over low heat just until it stops looking raw. Stir while it's cooking to break up clumps.
2. Add 6 cups of water and bring to a boil. Add the bouillon cubes, tomatoes, mushrooms, bay leaves, garlic, pepper, and lentils. Bring back to a boil, then turn down to a low simmer. Cook about 1 hour, stirring occasionally to prevent sticking on the bottom. The soup will thicken as the lentils soften and then dissolve.