In a stockpot, heat the coconut oil over medium heat and sauté the onion, garlic, and ginger for a few minutes.
Add the tomato paste, spices, red pepper flakes, and brown sugar and cook for another minute.
Add the vegetable broth, water, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, or until the lentils are very tender.
Add the coconut milk, stir well, and heat until warmed through. Season with salt and pepper.
For the Spiced Oil:
While your soup is simmering, prepare the oil by combining all the ingredients in a small saucepan and warming over low heat until the scallions and garlic begin to lightly toast and turn golden. Remove from heat and allow to cool completely. Store leftover oil in an airtight container in the fridge.
Poach your eggs right before serving. Ladle the soup into bowls and garnish with sour cream, poached eggs, herbs, and a drizzle of the spiced oil. Serve with warmed naan bread on the side for dipping.
The soup itself is completely vegan. To keep it vegan, omit the poached eggs and serve with vegan sour cream or yogurt. I could not find vegan naan, but I’m sure you could find a recipe to make it yourself at home.