Heat oil in a large pot or Dutch oven over medium-high heat.

Add the onion, garlic, and jalapeno and saute until the onion is golden brown.

Add the carrots, celery, sweet potato, curry powder, turmeric, chili flakes, coriander, and cumin.

Cook, stirring occasionally, until the sweet potato is slightly tender, about 5-7 minutes.

Stir in the red lentils and water. Bring to a boil, then reduce heat to low, add bay leaf.

Cover and simmer for 20-25 minutes, or until the lentils are soft and have begun to break down.

Stir in the diced tomatoes, spinach, and peas.

Continue to simmer, covered, for another 5-10 minutes, or until the spinach and peas are heated through.

Season with salt to taste.

Remove bay leaf before serving.

Serve hot with warm bread or rice.