Boil the lentils in a saucepan with approx. 2 liters of water without adding salt for approx. 45 minutes until soft.
Peel or peel the soup vegetables and potatoes. clean and cut into small pieces. Peel the peppers and chop them into small pieces.
Heat the oil in a saucepan, let the bacon and onion go translucent, garlic, sugar, soup vegetables. Sweat the potato cubes and tomato paste and deglaze with the red wine. Add the spices and cook on a low heat until soft. Gradually pour in the meat stock. Stir in the gravy and briefly bring to the boil. stir in. Season to taste with salt, pepper and vinegar.
Stir in the peppers, diced salami and parsley, turn off the hob and just let everything cook. Finally, season with salt, pepper, vanilla sugar and sweet and sour vinegar.