Put the lentils in a large saucepan with about twice as much water. Cut the meat into bite-sized pieces and also add to the saucepan. Then bring everything to the boil WITHOUT salt.
In the meantime, dice the potatoes and add them to the lentils. Reduce the heat a little and let it cook to the end in an open saucepan, again without adding salt.
If necessary, fill up with a little water.
As soon as the lentils are soft, add 1/2 teaspoon salt, 3-5 tablespoons vinegar and 3-5 tablespoons sugar. Let simmer for another half an hour and then season again to taste and season.
In addition, a piece of bread and some mustard for the meat.
If you use plate lenses or other lenses that need pre-swelling, let them soak for about 4-5 hours and then use them as above.
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