Wash lentils well and soak in water for at least two hours.
Drain and rinse lentils and place in a blender with 1/2 cup water.
Add garlic, salt, turmeric, and cumin seeds and grind to a smooth paste. The consistency of this should be a smooth, somewhat wet paste rather than batter.
Place paste into a mixing bowl and add chilies, onions, thyme and cilantro and mix well.
Heat oil in a flat frying pan for about two to three minutes on medium heat. Test temperature with a small drop of the mixture, it should sizzle to the top.
Add about 2 Tbsp (30 mL) of mixture in a few spaces, spreading them to allow
enough room to let fritters fry without overcrowding each other.
Fry them for about three to four minutes on each side until a nice golden.
Drain on paper towels.
Arrange on a serving platter and toss with spinach leaves before serving.