Melt your chosen fats and fry off the onion until nicely browned (or really, you can just do a minute or two. I’m all about depth of flavour when there’s time)
Add carrot and leek / celery/ fennel component, fry another minute or two
Add paprika, garlic and fennel seeds if adding
Then add lamb, spinach, passata, stock and cook for 20 minutes
Then add lentils and zucchini and simmer for a further 10-15 minutes
Juice your lemons over the soup, stir in and flavour with salt and pepper to taste.
Serve in bowls and garnish with the fresh parsley and goat’s cheese or sour cream if using.
And that’s it. You don’t really have to watch it for those 20 and 15 minute stretches. Just keep it simmering on low in a heavy based pot – stainless or ceramic.