- Add all ingredients but salt and fresh cilantro into a saucepan. Add water up to 1 inch above the mixture.
- Heat to a simmer, let cook until rhubarb and lentils soften (about half an hour).
- Remove cardamom pods and cloves.
- Season with salt and pepper.
- Serve garnished with cilantro.
Note: You can cook this dish in a slow cooker.