In a small bowl, cover the goji berries with hot water and soak until softened, 13 to 15 minutes, then drain.
While the berries soak, prepare the vegetables and start the soup.

• Peel and thinly slice the shallots.
• Scrub or peel the carrots and trim the ends; cut the carrots into ¼-inch-thick slices.
• Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
• Rinse the lentils.
• Set aside about two-thirds of the arugula for the soup; save the rest for garnish.

In a medium [large] sauce pot over medium heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Add the shallots and carrots, season with salt, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the cinnamon spice blend and ginger and cook until fragrant, about 1 minute.
Add the lentils, vegetable broth, two-thirds of the arugula, and 3 cups [5 cups] water and bring to a boil. Reduce to a simmer and cook until the lentils are tender, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper.
When the soup is almost done, prepare the naan.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.

Transfer the soup to individual bowls. Garnish with the goji berries, yogurt, and remaining arugula and sprinkle with the sumac. Serve with the naan.