Heat vegetable oil in a large saucepan over medium heat.
Cook the chopped carrots, onion, and celery for five minutes until soft.
Add the ribs and 3 litres of boiling water to the pan.
Add pearl barley, split peas, and bay leaves then bring to a boil.
Simmer covered for 90 minutes.
Season with salt and pepper and add the lentils.
Cover and cook for another 20 minutes.
Add leeks, diced carrot, turnip, and potatoes and cook for 20 minutes until tender.
Adjust the seasoning with salt and pepper.
Remove the ribs from the pan and set aside on a warm plate.
Ladle broth into bowls, carve the meat from the bone, and place on top.