1.25lbs. bulk hot italian chicken sausage(if using links, remove from casing)
1large white onion, diced
2large garlic cloves, minced
3cupschopped baby spinach
Salt to taste
diced fresh avocado
Heat one tablespoon of coconut oil (or olive oil) in a large pot over medium high heat. Add the chicken sausage and begin breaking it up as it browns. Add the onions and celery and cook to soften, about 8 minutes. Add the garlic and cook for 30 seconds. Add the lentils and chicken stock and stir. Bring to a boil, then turn down to low and let simmer for about 15 minutes. Add the baby spinach, stir and simmer for 2-3 minutes more. Check seasonings and and adjust if needed. Place into bowls, top with diced avocado and serve.
Because sausage can already be salty, you may not need to add extra salt. Wait until the soup is finished, then check and adjust if necessary.