Heat olive oil in a large pot over medium heat. Add finely chopped onion and sauté for 5 minutes until translucent.
Add minced garlic and cook for another 2 minutes.
Stir in rinsed lentils, vegetable broth, dried thyme, smoked paprika, and a pinch of salt. Bring to a boil.
Reduce heat to low and simmer for 25-30 minutes or until lentils are tender but not mushy. Remove from heat.
For soft-boiled eggs, bring a small pot of water to boil. Add a teaspoon of salt and a squeeze of lemon juice.
Gently lower 4 eggs into the boiling water and cook for 6 minutes. Remove and cool in an ice bath for 1 minute. Peel gently, keeping the shells attached to preserve the yolk shape.
While lentils cook, quarter the avocado and set aside.
To serve, divide warm lentils among four bowls. Place a soft-boiled egg on top of each bowl.
Add crumbled feta, halved cherry tomatoes, chopped cilantro, and avocado halves on the side.
Sprinkle with optional toasted cumin seeds for extra depth.