Start by heating the olive oil in a large pot over medium heat.

Add the chopped onion to the pot. Cook for about 5 minutes, or until the onion becomes soft and translucent.

Once the onion is ready, add the minced garlic, ground cumin, and smoked paprika. Stir them together and cook for another minute to release their flavors.

Next, pour in the canned tomatoes and rinse the red lentils. Stir everything together, ensuring the lentils are well mixed with the tomato mixture.

Slowly add the vegetable broth or water to the pot. Bring the mixture to a boil.

Once boiling, lower the heat and let the soup simmer for about 15-20 minutes. Stir occasionally. The lentils will soften, and the soup will start to thicken.

After simmering, taste the soup. Add salt and pepper according to your preference.

To poach the eggs, bring a small saucepan of water to a gentle simmer. Crack each egg into a small bowl, and then carefully slide the eggs into the simmering water. Cook them for about 3-4 minutes until the whites are set but the yolks are still runny.

Once the eggs are ready, ladle the tomatoey red lentil soup into bowls. Top each bowl with a poached egg and sprinkle with fresh parsley or coriander, if desired.