In a large pot bring chicken stock and lentils to boil. Cook over medium heat until lentils are tender.

In large skillet cook sausage. Remove and drain.

Sauté onions and garlic in skillet used to cook sausage. Add mushrooms, potatoes, carrots, and spices. Cook until tender.

Add tomatoes, onion/veggie mixture, and spinach to stock/lentil mixture. Simmer until spinach is wilted.

Remove bay leaf and rosemary before serving.