Rinse 1 cup of Puy lentils under cold water. In a medium saucepan, combine with 3 cups of water and bring to a boil. Reduce heat and simmer for about 20 minutes until tender. Drain and set aside.

Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add 1 finely chopped onion, cooking until softened, about 5-7 minutes. Add spices and cook for an additional 1-2 minutes until fragrant.

Stir in 2 cups of fresh spinach into the sauté pan, cooking until wilted, about 2-3 minutes. Add a splash of water if needed.

In a bowl, combine 1 cup of Greek yogurt, ½ cup of crumbled feta cheese, and 1 teaspoon of paprika. Mix well until fully incorporated.

Bring 4 cups of water and 1 tablespoon of cider vinegar to a gentle simmer. Crack eggs into small bowls and slide them into the water, cooking for 2-3 minutes for a runny yolk. Remove with a slotted spoon.

Assemble the breakfast by scooping lentils onto plates, layering with sautéed vegetables, topping with yogurt mix, then placing the poached egg on top. Garnish as desired.