Preheat oven to 400 degrees, wash sweet potatoes and prick multiple times with fork all over. Add to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
While sweet potatoes cook, add ¾ cups lentils to sauce pan with 1½ cups water, cover with lid and bring to boil, then simmer until cooked through. {Cook according to length of time on packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.} Remove from heat once cooked.
Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3-5 minutes, add chopped bell pepper and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
Top each sweet potato with 1/6 lentil curry mixture. Garnish with fresh herbs, serve hot.