In a large skillet over medium heat, add a splash of olive oil. Once hot, toss in diced onion and minced garlic, sautéing until the onion is translucent, about 5-7 minutes.

Sprinkle in the spices (cumin, coriander, paprika), stirring for about 1 minute until they release their warmth. Add rinsed lentils and stir to coat.

Pour in vegetable broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally.

In another skillet, sauté chosen greens with a drizzle of oil until wilted, about 3-4 minutes. Prepare eggs to desired doneness.

Assemble the bowl with a serving of lentils, topped with greens, sliced avocado, and cooked eggs.