Lentil and rhubarb stew with Indian spices

• 3 or 4 stalks rhubarb, strings removed, chopped
• 1 cup orange lentils, well washed
• 2-3 T minced ginger
• 1 T minced garlic
• 4 cardamom pods
• 1T mustard seeds
• 2 cloves
• 1 tsp cracked black pepper
• 1 dried ancho or other mild chili, optional
• salt
• chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Yield 4 servings; Time 40 Minutes                                         Source: THE NEW YORK TIMES