In a medium pot, heat a splash of olive oil over medium heat. Add onion and garlic, sauté for about 5 minutes until soft and fragrant.

Stir in cumin and paprika, toasting for 1-2 minutes. Add lentils, mixing well with the aromatic base.

Pour in vegetable broth and bring to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally.

In a separate skillet, sauté greens in olive oil for 3-4 minutes until wilted. Cook eggs to your liking.

Layer lentils in serving bowls, top with sautéed greens, cooked egg, and sliced avocado.