Lentil soup gets nicely beefed up here with the addition of paprika spiced meatballs. There's plenty of bold flavours in the bowl worthy of being mopped up with tangy-spiced flatbreads. If you have veggies taking up space in your crisper, you can always toss them in the soup, too. It's a great way to use up leftover carrots, potatoes or celery.
Preheat oven to 200°C fan-forced. Place mince, panko breadcrumbs, 2 teaspoons water, ½ the paprika, ½ teaspoon sea salt and pepper in a bowl and, using clean hands, mix well to combine. Shape the mixture into 10 meatballs.
Peel onion and slice into half-moons. Peel and crush garlic. Finely chop parsley stems and roughly chop leaves, keeping them separate. Drain and rinse lentils.
Heat ½ the oil in a large saucepan over medium-high heat, add meatballs and cook for 5–7 minutes or until browned. Remove meatballs and add onion, garlic, remaining paprika and parsley stalks with a pinch of salt to saucepan. Cook, stirring occasionally, for 3–4 minutes or until softened but not coloured.
Add browned meatballs, lentils, stock cube and 500ml (2 cups) water to pan. Bring to a simmer, cover with a lid and cook for 10–12 minutes or until fragrant and soup has reduced slightly. While soup is cooking, continue with step 4.
Brush breads with remaining oil, sprinkle over Zaatar Bazaar and season with salt. Place on a baking tray and bake for 6 minutes or until lightly toasted.
Stir spinach through soup until wilted and season with salt and pepper. Divide soup between bowls and top with parsley leaves. Serve with za'atar bread.