Wash the lentils and soak them in cold water while you prepare the rest of the ingredients.
Cut the rib strip into small pieces and season with 1 teaspoon of sea salt.

Heat a frying pan with a bit of vegetable oil, brown the ribs on both sides and reserve them in a deep cooking pot.
In the same pan using the remaining oil, cook the onion with the garlic together without browning.
Add and slightly brown the rest of the vegetables except the cabbage.
Add the herbs and cook for 2 minutes.

To the cooking pot that has the ribs, add the vegetable and water. Deglaze the pan with some of the water and add it to the pot. Bring to a boil, cover, lower the heat and let it simmer for ½ hour.

Serve the lentils in deep plates with the ribs in the center. Drizzle on top with pumpkin seeds and parsley.

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