Lentils With Chicken Sausage

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1 cup French green lentils (7 ounces)

4 cups chicken stock or low-sodium broth

1 carrot, cut into 1-inch pieces

1 celery rib, cut into 1-inch pieces

1 small onion, quartered, plus 1 large onion, cut through the root end into 8 wedges

1 garlic clove

2 tablespoons canola oil

4 thyme sprigs

1 cup baby spinach leaves, coarsely chopped

Salt and freshly ground pepper

4 precooked chicken sausages (3/4 pound)

1 1/2 tablespoons balsamic vinegar

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