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Put the oil in a large pot and set it over a medium-high heat until shimmering.
Add the carrot pieces, season with a quarter-teaspoon of salt and cook, stirring occasionally, for about five minutes, until they start to colour in spots.
Stir in the tomato paste, cook for about two minutes, until it darkens in colour, then stir in the oregano, turmeric and a few grinds of pepper, and cook for about 30 seconds, until fragrant.
Add the stock and bring to a gentle boil (cover the pot to speed this up).
Add the farro, season with a teaspoon of salt, adjust the heat to maintain a simmer, and cook uncovered for about 30 minutes, until the farro is tender.
For the last five minutes, stir in the peas and add the spinach in batches until wilted.
When done, stir in the cheese and two tablespoons of lemon juice, and taste and season as needed with more salt, pepper or lemon.
Serve topped with more grated cheese, if you like.