In small saucepan, combine lentils with enough water to cover by 1 inch; bring to a boil. Cover; reduce heat to low. Simmer 30 to 40 minutes or until tender. Drain; set aside.

In large saucepan, heat oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Add tomatoes, paprika and cumin; cook 5 minutes, stirring occasionally.

Add rice pilaf mix, contents of Spice Sack, water and squash; bring to a boil.

Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved lentils and spinach. Simmer 5 minutes. Remove from heat; let stand 10 minutes.