1 cup water
2 tablespoons white sugar
2 tablespoons salt
1 (25 ounce) can crushed tomatoes
4 potatoes, diced
In a medium bowl, combine 1 cup water and sugar, and salt and tomato. Cook 40 minutes in water, or cover and cook 30 additional minutes in water. Cool 3 to 4 cups potatoes.
Return potatoes to cold water. Slice each into fourths. Slice each into about 3 inches wide strips. Arrange potatoes on a wire rack, sliced end to end.
In a large bowl, mix together lentils, water, sugar and salt. Dill tomato. Mix lentil mixture with tomato into potato mixture; spread mixture all over potato. Drizzle potatoes with liquid, and season with pepper, salt and 2 teaspoons of flour.