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You can prepare the other ingredients while the lentils cook.
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To cook the lentils, combine lentils, water and 1/3 of the salt in a medium saucepan.
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Bring to a boil, stir and reduce heat to a simmer.
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Cook for 20 minutes, uncovered, stirring occasionally, until lentils are tender but not falling apart (its more difficult to overcook French green lentils than other varieties, so the timing is forgiving).
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Drain and rinse.
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Set aside.
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In a large skillet, heat oil over medium high.
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Add onions and cook about 5 minutes, until softened and starting to brown.
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Reduce heat to medium low, then add garlic, tomato paste, spices and chipotle peppers.
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Stir constantly for 2 minutes, until spices are very fragrant.
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Pour in the remaining water, scraping browned spices from the bottom of the pan, then add cooked lentils.
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Increase heat to medium high and use a wooden spoon to break up remaining chunks of tomato paste.
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Bring to a rapid simmer, then reduce heat and continue to simmer 20 minutes, until almost all the liquid is evaporated.
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Remove from heat and let it stand 5 minutes.
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Stir in the lime juice, then taste and season with salt as needed (I used about 1 teaspoon more).
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Serve warm over taco salads, in tacos or enchiladas, or alone with some sour cream.
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Will keep about a week in the refrigerator.
