1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.

2. Stir in the minced garlic and cook for another 1 minute until fragrant.

3. Add tomato paste and stir continuously for 1–2 minutes to slightly caramelize it.

4. Add chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Stir to coat everything in the tomato mixture.

5. Add rinsed lentils, vegetable broth, salt, and black pepper. Stir well and bring to a boil.

6. Reduce heat and simmer uncovered for 25–30 minutes until the lentils are tender but still hold their shape.

7. Stir in the coconut milk and let it simmer for 5 more minutes to thicken and develop flavor.

8. Taste and adjust seasoning if needed. Serve warm with fresh basil or thyme and an optional swirl of extra coconut milk.