Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.
For 2 1/2 cups cooked lentils, use 1 cup dried. Bring 3 1/2 cups water and salt to a boil in a saucepan over high heat. Pour lentils into the water while stirring constantly. Reduce heat to love; cover. Simmer until lentils are tender but still hold their shape, about 30 minutes. Drain well.
You can substitute 1 1/2 (15-ounce) cans of lentils, rinsed and drained.
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