In a large saucepan over medium-low, combine 3 tablespoons of the oil and the garlic. Cook, stirring constantly, until the garlic is golden brown, about 3 to 5 minutes. Add the cumin and cloves and cook, stirring, until aromatic, about 30 seconds. Stir in the lentils, 2 teaspoons salt and 4 cups water, then bring to a boil. Cover, reduce to low and simmer until the lentils are tender but still hold their shape, 30 to 40 minutes.