Heat a Dutch oven or large soup pot to medium heat and add the avocado oil.
When the oil is hot, add the onions, celery, garlic and ginger then season with sea salt and pepper.
Let the veggies saute for 5 minutes or so - until the onion and celery are translucent and you can smell the ginger and garlic.
Add the lentils, stock, coconut milk, garam masala and turmeric to the pot. Bring the contents to a brief boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes or unitl the lentils are tender.
Remove the lid, turn off the heat and stir in the baby spinach until the leaves have just wilted.