Preheat your oven to 425°F / 220°C. Prick the skins of the potatoes with a fork and transfer them to a parchment lined or nonstick baking sheet. Bake for 45-50 minutes, or until the sweet potatoes can be easily pierced with a knife.
While the potatoes bake, bring a pot of water to boil. Add the lentils and cook for 25-35 minutes, or until tender, yet still holding their shape; the lentils should be fully cooked but not mushy. 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 sauté for 5 minutes, or until soft and translucent. Add the smoked paprika, chili, cumin, salt, and broth. Stir everything well. Add the kale and cook for 5-7 minutes, or until the kale is completely tender yet still a vibrant green. Fold in the cooked lentils and lime juice and add an extra splash of broth if needed. Taste the kale and lentil mixture; add crushed red pepper to taste and additional salt and lime juice as needed.
Cut the baked potatoes in half. Top each split potato with a quarter of of the lentil mixture, followed by a few tablespoons of the pumpkin seed cream. Serve.