In a medium pot, heat the olive oil over medium heat for about 1 minute. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, cumin, paprika, salt, and pepper. Allow to bloom for about 1 minute. Add the rinsed lentils and stir to coat.

Pour in the vegetable broth, increase heat, and bring to a simmer. Cover and cook for 20-25 minutes until lentils are tender but not mushy.

While the lentils cook, heat a sauté pan. Add chopped greens and cook until wilted, about 3-4 minutes. Cook the eggs in a separate pan to desired doneness.

Divide the lentils into bowls. Layer with sautéed greens, cooked eggs, and sliced avocado. Sprinkle with feta cheese if desired.