Wash the lentils if you haven't already, then drain them and set them aside.

Heat a large pot over medium heat, and add the oil. Once the oil is hot, reduce the heat to low and add the garlic. Cook until the garlic is just starting to turn golden.

Increase the heat to medium, and mix in the onion, carrots, and ¼ teaspoon salt. Cook until the onion starts to turn golden on some of the edges, about 5-7 minutes. Add the tomato paste and cook until it becomes more fragrant.

Add the oregano, spice blend, and black pepper, and stir to coat everything evenly. Pour in the vegetable stock, and mix well.

Add the drained lentils along with another ¼ teaspoon salt, and mix well. Bring the soup to a boil, then partially cover, reduce the heat to just below medium, and cook for 15 to 20 minutes.

Add the potatoes, partially cover and continue cooking until both the lentils and potatoes are cooked to preference, about 15-20 minutes.

Once the lentils are cooked to preference, add the tomatoes, kale, and lemon juice. Mix well and cook until the kale or spinach start to change color a little bit, about 2-4 minutes. Taste and adjust the flavor. Add more salt, more spices, more heat, or additional lemon juice, if needed.

Meanwhile, heat a small skillet over medium heat. Add the oil. Once hot, add the pumpkin seeds, hemp seeds, and sesame seeds. Reduce the heat to medium-low and toast until the seeds are fragrant, lightly golden, and the pumpkin seeds might begin to pop a little bit. Switch off the heat, then stir in the Aleppo pepper flakes and lemon zest.

Serve generous bowls of the lentil potato soup topped with non-dairy yogurt, fresh herbs, and plenty of the toasted seed topping.