1. In a deep saucepan or stockpot, heat oil over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 to 8 minutes. Add bell pepper, garlic, ginger, jalapeño, garam masala, cumin, salt, and black pepper; cook for 3 minutes. Add rhubarb and cook for 2 minutes, stirring frequently. Add lentils and water.
2. Cover pan, bring to a boil, then reduce heat to low and simmer for 30 to 35 minutes, or until lentils are very soft. Serve hot, with yogurt and fresh cilantro on the side if desired.
Source: Hannaford fresh Magazine, March - April 2010
Note: Wear rubber gloves when handling jalapeño peppers to prevent the spicy oil from getting on your hands.