In a large pot over medium heat, add a splash of water and a pinch of sea salt, then sauté the diced onion until it turns translucent, about 5 minutes.

Next, introduce the diced carrot and celery to the pot, cooking for an additional 3-4 minutes until they soften slightly.

Now, stir in the minced garlic along with cumin, smoked paprika, ground coriander, onion powder, turmeric, and the bay leaf. Cook for about 1-2 minutes until the spices become fragrant.

Rinse your lentils thoroughly and add them to the pot, then pour in enough veggie stock or water to cover the mixture. Bring the stew to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for about 30 minutes, stirring occasionally.

Taste the stew to adjust seasoning with salt and pepper, then fold in the cubed sweet potatoes. Continue to cook covered for another 10-15 minutes, until the sweet potatoes are fork-tender.

Ladle about one-third of the stew into a blender and puree until smooth, then mix it back into the pot.

Stir in the chopped kale or spinach, cooking just until wilted, about 2-3 minutes. Remove from heat and stir in the red wine vinegar or lime juice.

Ladle the Sweet Potato Lentil Stew into bowls, garnishing each serving with a sprinkle of red chili flakes. Serve hot.