Ingredients
2 cups dried lentil, picked over and washed
6 cups water
3/4 cup anaheim chili, seeded and chopped
2 cups red onion, peeled and chopped
1/4 cup spiced butter
1 tablespoon grated fresh ginger
2 garlic clove, peeled and crushed
1 tablespoon berbere, sauce
fresh ground black pepper, to taste

Directions
Boil the lentils in water for 5 minutes Drain, reserving liquid.

In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender.

Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer.

Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.