Add lentils, tomato, and spinach to a small pot. Add 1 shake chili powder and cinnamon, and a very small tap of cumin.Cook on medium until hot, stirring. Remove to a bowl.
In same pot or small skillet, place sliced onion and coconut oil. Cook on medium-low until onion is soft. Remove onion to a small bowl and add breadcrumbs and two shakes seasoned salt, stirring minimally to cover. Increase heat to medium and return to the pan, cooking until crisp and browned.
Place onion over lentil bowl. Serve.
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