In a medium saucepan over medium heat, add the olive oil. Once shimmering, add the diced onion and minced garlic, sautéing for about 4-5 minutes until the onion is translucent and fragrant.

Stir in the cumin, coriander, and paprika into the onion and garlic mix. Cook for another 1-2 minutes, allowing the spices to bloom.

Pour in the rinsed lentils and vegetable broth, stirring everything together. Bring to a gentle boil. Reduce to a low simmer, cover, and let cook for 20-25 minutes, or until lentils are tender.

While your lentils simmer, heat a separate skillet over medium heat. Add a drizzle of olive oil and toss in your preferred greens. Sauté for about 3-4 minutes.

Once the lentils are tender, spoon in a generous portion of the warm lentil mixture into a deep bowl. Top with the sautéed greens, eggs, sliced avocado, and optional feta.