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Heat the olive oil in a large pot or Dutch oven.
Add the celery, carrots and onion. Sauté for 8-10 minutes, until soft. Add garlic and cook until fragrant, about a minute.
Add the kielbasa, lentils, sweet potato, seasonings, and chicken stock.
Bring to a boil, reduce heat and simmer the stew, stirring it occasionally, 25 to 30 minutes or until the lentils and potatoes are tender.
Stir in lemon juice and spinach and allow greens to wilt.
Optionally serve with crumbled feta or shredded Parmesan, olive oil, Sriracha or crushed red pepper.