Meanwhile, put lentils in a pot with 3 cups water and the bay leaves. Bring to a simmer over medium heat, uncovered, and skim foam. Simmer just until tender, 5 to 10 minutes (they'll fall apart a little). Remove bay leaves, drain and set lentils aside.
Stir chili, ginger, coriander, turmeric, and 1 tsp. salt into pan of onion and cook over medium heat until fragrant, about 1 minute. Add spinach and cook, stirring occasionally about 3 minutes. Stir onion - spinach mixture into the pot of lentils and wipe frying pan clean.
Heat 1 tbsp. oil in pan over medium heat. Add cumin and garlic and cook, stirring, until seeds are sizzling, about 1 minute. Add to lentils and season with salt. Serve lentils over rice.