In a large saucepan bring 2 cups of the water to boiling. Stir in lentils; simmer 10 minutes. If needed, stir in enough of the remaining 1/2 cup water to reach desired consistency.
Meanwhile, in an 8-inch skillet heat oil over medium-high. Add onion, curry powder, salt and garlic; cook 3 minutes, stirring occasionally. Add red pepper; cook 3 minutes more.
Stir onion mixture and spinach into cooked lentils until spinach is wilted. Top servings with chicken.
Tip: Brown or green lentils can be used in place of the red or yellow lentils. Simply increase the cooking time to 15 minutes.
2 lean protein, 2 starch, 1 vegetable