Rinse the lentils under cold water in a colander.

In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil over medium heat, then reduce to a simmer and cover.

While the lentils simmer, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic, cumin, and smoked paprika, cooking for about 1 minute until fragrant.

Once the lentils are tender (about 20-25 minutes), drain any excess liquid and add them to the skillet with the sautéed onion and spices.

Mix well and season with salt and pepper to taste.

Transfer the lentils to serving bowls and sprinkle with fresh parsley.

Enjoy your nutritious breakfast!