1. Bring 2 cups water to a boil and add the 1 cup lentils.  Use the cook time on the package instructions (different types of lentils have different cook times - typically split lentils cook in about 7 minutes and whole lentils cook in 15-20).  Do not add salt to the water when cooking lentils (I have read this can ruin the flavor or texture, and it always comes out well when I salt later).

2. Drain and rinse the chickpeas.

3. Dice the onions and peppers.  Heat 1 tablespoon olive oil over medium heat in a medium sauce pan.  Saute the onions about 5 minutes, then add peppers.  Continue to saute until the onions are translucent.  If using fresh spinach, chop and saute until wilted.  Remove from heat.

4. Once the lentils are done cooking (they look "fluffy" around the edges and are tender), reduce heat to low.  Add the chickpeas, onions and peppers, spinach (sauteed or frozen), an additional tablespoon olive oil, salt, and pepper*.  Stir together and, once the chickpeas are warmed, remove from heat.

5. If desired, fry 1 egg per serving.

6. Divide into 4-6 individual serving bowls.  If including egg, top each bowl with a fried egg.

7. Enjoy your healthy, delicious, and frugal home-cooked meal!