Preheat the oven to 375.  Fill a small bowl with water and soak the cashews.  

Scrub the sweet potatoes and poke a few small holes in them.  Place them on a baking sheet and bake them for about 45 minutes until they are tender.  

While the potatoes are baking prep the rest of the meal:   Rinse the lentils.  Fill a medium pot with water and bring it to a boil.  Boil the lentils for 20-25 minutes until they are soft.   While the lentils are boiling dice the onion and saute it in 1 tbsp of olive oil for about 5 minutes.  Once the onion is soft add in the thyme, sprinkle with a little salt and saute for another minute.  Set aside until the lentils are cooked.  Once the lentils are cooked drain them and add them into the onions and thyme.  

Prepare the Kale:  Wash the kale and pat it dry.  Remove the leaves from the stems and tear them into small pieces.  In a large pan heat 2 tbsp of olive oil.  Saute the kale until it begins to wilt.  Add in the minced garlic and sprinkle with salt.  Saute it for another minute and remove from the heat.  

For the sauce:  Add all of the ingredients for the sauce into a high speed blender and blend until smooth.  

Once the potatoes are finished slice them down the middle to open them up.  Fill each potato with some kale, lentils and top them the sauce.