Curry Red Lentils, Spinach and Sweet Potatoes

Ingredients

• 1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
• 1 tsp ground turmeric
• 1 c red lentils, rinsed
• 4 c low-sodium vegetable stock
• 2 tsp kosher salt, plus more to taste
• 1 (13-ounce) can full-fat coconut milk
• 1 (4- to 5-ounce) bag baby spinach
• ½ lime, juiced
• Fresh cilantro leaves, for serving
• Toasted unsweetened coconut flakes, for serving (optional)