2 cups dried lentils
6 cups water
3/4 cup seeded and chopped Anaheim green chiles - I also sometimes use jalapenos, as I like the hot - vary accordingly
2 cups chopped onions
1/4 cup niter kibbeh - the spiced butter
1 T grated fresh ginger
2 cloves crushed garlic, or more to taste
I T berbere (this recipe calls for the paste, which is made with oil, but wayne keyser's dry recipe in your original Gen Chow. thread seems like the same deal, and easier to store)
Black pepper to taste.
Boil lentils in water for 5 minutes. Drain and reserve liquid. Saute chiles and onions in the spiced butter until tender (4 quart saucepot called for this amount). Add lentils, 4 cups of reserved liquid, and remaining ingredients, and bring to simmer. Cook covered over low heat 35 to 40 minutes, stirring occasionally to keep from sticking.
I play with this recipe all the time, as it's very forgiving. Spice levels, doubling and tripling (my family is gluttonous!), and so on. Load up your injera.