In a large skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

Stir in ground cumin, smoked paprika, salt, and pepper, letting them toast for about 1 minute until aromatic. Add rinsed lentils to the pan and mix well.

Pour in vegetable broth, ensuring lentils are submerged. Bring to a gentle boil, then cover and let simmer for 20-30 minutes until tender.

Boil water to soft-boil eggs for 6-7 minutes, then transfer to an ice bath. Sauté greens in olive oil until wilted.

Assemble the bowl starting with lentils, adding greens, avocado, and egg on top.