In a large, heavy-bottomed pot, heat olive oil over medium heat. Sauté diced red onion for 4-5 minutes until translucent. Add minced garlic, tomato paste, smoked paprika, ground fennel, and oregano, cooking for another 2 minutes.

Pour in red wine and increase heat to medium-high. Simmer for 3-4 minutes until wine is reduced by half.

Add green lentils and vegetable broth, bring to a boil, then reduce heat to low. Cover and let simmer for 18-20 minutes, seasoning with salt and pepper.

Combine Greek yogurt and cracked black pepper in a small bowl and mix well.

In a skillet, heat olive oil and sauté halved cherry tomatoes for 4-5 minutes until blistered.

In the same skillet, sauté chopped dill and parsley for 1-2 minutes, then drizzle with lime juice.

Bring water to a simmer in a pot, add vinegar, and poach eggs for 3-4 minutes until the whites are set.

Spread black pepper yogurt on plates, top with lentils, blistered tomatoes, and poached eggs. Finish with sizzled greens.