Pat the ribs dry with paper towels and rub with 2 1/2 teaspoons of Cajun seasoning. Let marinate for 1 hour.
Chop the vegetables and measure out the remaining ingredients.
Heat a large skillet over medium heat and cook the bacon until the fat is rendered and the pieces are crispy. Set the crispy bacon aside.

Brown the ribs on both sides in the rendered bacon fat in the skillet. Once browned, transfer them to a large pot.
In the same skillet, sauté the onion with the garlic, scraping up any browned bits from the bottom.
Add the remaining vegetables and the crispy bacon, and sauté for about 3 minutes. Add 1 teaspoon of Cajun seasoning and cook for 1 minute. Add the vegetables to the pot with the ribs.

Add the vegetables to the pot with the ribs. Deglaze the skillet with 1 cup of white wine or water and pour into the pot with the ribs.
Add the tomatoes, salt, and water to the pot. Bring the liquid to a boil, reduce the heat, and simmer the ribs for 45 minutes.

Drain the lentils and add them to the pot with the ribs along with the potatoes. Bring to a boil, reduce the heat, and simmer for 25 to 30 minutes, or until the lentils are tender.
Let rest for about 5 minutes before serving.
A fresh salsa (pebre) is a perfect side for these lentils.