Preheat oven to 400°F.
Place potatoes on a baking sheet and pierce with a fork on all sides. Bake for 45-60 minutes, turning once, until tender when pierced with a fork or knife.
Bring lentils and 2 cups water to boil in a medium pot. Reduce heat and simmer gently, uncovered, for 20 minutes. Strain any extra water.
Meanwhile, heat oil in a skillet over medium heat and sauté the pepper, onion, carrot, and garlic until tender, about 5-6 minutes. Add the tomato sauce, soy sauce, honey and chili powder and simmer for 15 minutes, until sauce has thickened and reduced slightly.
Add cooked lentils to tomato mixture and continue to simmer for another 5 minutes, or until mixture is warmed throughout.
Cut a slit in each potato and top with vegetable-lentil mixture. Top with additional toppings, if desired. Enjoy!