Place the butternut squash seeds on a baking sheet, drizzle with a little olive oil and salt. Roast in the oven at 400°F (204°C) for about 15 minutes or until golden brown.

Check the lentils to make sure there are no small stones or debris.
In a large pot, heat the olive oil and brown the pork ribs on both sides.

Add the garlic and onion, and sauté lightly.
Add the carrot, celery, yellow bell pepper, butternut squash, thyme, oregano, parsley, and cumin. Sauté together.
Add the chicken broth or water, salt, bay leaf, and black pepper. Bring to a boil, then reduce the heat and simmer the ribs for about 30 minutes.

Add the lentils, tomatoes, and cabbage. Cook for another 30 minutes or until the lentils are tender.
Serve the soup with the ribs in the center and sprinkle with the roasted pumpkin seeds.
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