For heat lovers, this version doubles the Berbere and adds fresh green chilies.
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Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.
In a large heavy-bottomed pot, cook the minced onions over medium heat without oil for about 5-7 minutes until they soften and release their moisture.
Add the vegetable oil and Niter Kibbeh to the onions, sautéing for another 5 minutes until the onions are golden brown.
Stir in the Berbere spice and tomato paste, cooking for 3 minutes; if it becomes too dry, add a splash of water to prevent the spices from burning.
Add the garlic and ginger, stirring constantly for 1 minute until fragrant.
Pour in the lentils and the water/broth, bringing the mixture to a boil before reducing the heat to low.
Simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened into a deep red stew.
Stir in the fresh green chilies and salt during the last 5 minutes of cooking to ensure the maximum 'fire' flavor.
