Preheat your oven to 400F. Prick the skins of the potatoes with a fork and transfer them to the oven. Bake for 45 minutes, or until fork tender all the way through.
While the potatoes bake, bring a salted pot of water to boil. Add the lentils and cook for 25-35 minutes, or until tender (you can use a slotted spoon to try some; if they're too al dente at 25 minutes, keep boiling). Drain the lentils.
To make the cream, add the pumpkin seeds, water, lime juice, and salt to a food processor or high speed blender and blend till smooth and creamy. Adjust the salt to taste.
Heat the oil in a large skillet over medium heat. Add the onion and sautee for 5 minutes, or until clear and soft. Add the paprika and chili, salt, tomato paste, and broth and give everything a good stir. Add the kale and cook for 5-7 minutes, or until the kale is completely tender. Fold in the lentils and add an extra splash of broth if needed. Add crushed red pepper to taste and adjust salt to taste.
Cut the potatoes in half and top each with a generous scoop of the lentil mixture, followed by a few tablespoons of the pumpkin seed cream. Serve.