Sweet and sour lentil soup

Ingredients for 6 servings:

• 250 g lentils
• 600 g soup meat (e.g. prime rib)
• 3 m.-sized potatoes
• 1 stalk(s) leek
• 1 stalk(s) celery or 1/2 small bulb of celery
• 2 m.-large carrot(s)
• 100 g bacon, streaky or 2 Mettenden
• 2 m.-sized onion(s)
• 3 tsp salt
• white wine vinegar
• Sugar
• 1 ½ liters of water
• pepper
• Fondor or Maggi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

Bring the water to a boil with the unsoaked lentils and the meat and simmer for 1 hour over low heat. Do not add salt yet, or the lentils will not tenderize. Remove the meat, dice it, and return it to the pot. Add the cleaned, washed, and diced vegetables and the diced potatoes, and simmer for another 20-25 minutes. In the meantime, fry the diced onions and bacon (or the sliced ​​Mettenden sausages) in a small pan and then add them to the soup. Only when the lentils are tender, season with salt, pepper, and Fondor or Maggi. Finally, season with vinegar and sugar.