Rinse the lentils under cold water until the water runs clear. Then, cook them according to package instructions, usually around 20 minutes, until they are tender but still slightly firm.

Sauté diced onion in a skillet with a drizzle of oil over medium heat. Cook it until translucent, which should take about 5 minutes.

Add minced garlic to the skillet and cook for another minute, stirring frequently, until fragrant.

Stir in the cumin seeds, coriander, red pepper flakes, and thyme. Cook this aromatic mix for another minute.

Combine the cooked lentils in the skillet with fresh spinach and your choice of diced zucchini or bell pepper. Cook until heated through and the spinach is wilted, around 3-4 minutes.

Serve the lively lentil mixture in bowls. Top generously with hummus and finish with a drizzle of chili oil.