Begin by rinsing 1 cup of Puy lentils under cold water to remove debris. In a medium pot, add the lentils and cover with 3 cups of water. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes. Drain and set aside to cool slightly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir in 1 teaspoon each of cumin, coriander, ginger, and turmeric. Add 2 cups of fresh spinach, stir until wilted, then mix in the cooked lentils.

In a mixing bowl, combine 1 cup of Greek yogurt with ¼ cup of crumbled feta cheese and 1 teaspoon of smoked paprika. Stir in the juice of half a lemon, seasoning with salt and pepper for a creamy topping.

In a shallow pot, bring water to a gentle simmer and add a splash of vinegar. Crack 2 eggs into a small bowl, slide each into the simmering water and poach for 2-3 minutes until yolks are runny.

To serve, place lentil mixture on plates, spoon yogurt mix over it, top with poached egg, and garnish with fresh herbs, additional paprika, and salt.