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Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 4–5 minutes.
Add minced garlic, red pepper flakes, oregano, thyme, and paprika. Cook for 1 minute until fragrant.
Stir in sun-dried tomatoes and tomato paste. Cook for another 2 minutes.
Add rinsed lentils and vegetable broth. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender and most of the liquid is absorbed.
Stir in coconut milk (or cream), season with salt and pepper to taste, and simmer uncovered for 5 more minutes to thicken.
Garnish with fresh basil or parsley if desired. Serve warm.