Rinse and drain the lentils, dice the shallots and bell peppers, and chop the sweet potatoes into 1/4 inch cubes. Using gloves, dice the serrano chili. Remove the chili seeds for a milder dish.
In a pan over medium heat, heat the olive oil. Add the shallots and saut� for three minutes or until softened. Stir often.
Stir in the cumin, cloves, turmeric, cinnamon, and curry power. Cook for an additional minute, add 1 cup of water, and simmer 5 minutes, stirring occasionally.
Add the bell peppers, sweet potatoes, chili, tomatoes, and ginger and cook, stirring occasionally, for another 5 minutes. Add the vinegar and 2 cups of water, cover, and simmer for 10 minutes. Add the lentils and cook for 15 minutes or until desired consistency.
