Boil lentils in water for 5 minutes, then drain, reserving the liquid.

In a large pot, saute chopped Anaheim pepper and onions in butter until the onions are tender.

Add the lentils, 6 cups of the reserved liquid (top up with water if needed), minced ginger, minced garlic, berbere spice, and black pepper to the pot.

Bring the mixture to a simmer.

Cook covered over medium-low heat for 70 minutes, stirring occasionally to prevent sticking.