Dijon Chicken with Warm Lentils

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1 cup dried small French lentils, picked over and rinsed

Kosher salt and freshly ground pepper

2 bay leaves

1/2 small red onion

3 tablespoons sherry vinegar

3 slices white sandwich bread, crusts removed

1 tablespoon chopped fresh tarragon

4 skinless, boneless chicken breasts (6 to 8 ounces each)

2 tablespoons Dijon mustard

4 tablespoons unsalted butter, cubed

2 cups baby spinach

3 tablespoons extra-virgin olive oil