1 smoked turkey leg

3½ quarts water

1 pound dried lentils, rinsed and drained

1 onion, chopped

1 teaspoon garlic powder

1 teaspoon celery salt

2 teaspoons beef bouillon

1 teaspoon black pepper

½ teaspoon parsley flakes

1 teaspoon oregano leaves

1 bay leaf

1 can (14.5 ounces) sliced carrots

8-10 hot dogs

In large soup pot simmer smoked turkey leg for 1½ hours. Strip meat from leg; discard bone and return meat to pot.

Add lentils, onion, garlic, celery salt, beef bouillon, pepper, parsley flakes, oregano and bay leaf. Bring to boil and cook for 1½ hours more. Reduce heat, add carrots and cook 30 minutes.

To serve: Ladle soup into bowls and float a hot dog in each bowl.

Serves eight to 10.