This is a lovely finish to a cold winters night and I often make it in winter, a larger batch at a time and have it a couple of nights per week.
Cook the red lentils according to the instructions on the packet but add vegetable stock instead of water. In the meantime I roast a head of cauliflower with a small amount of olive oil and dust it in cumin, sea salt, cracked black pepper and turmeric. I let it roast for approx 30 minutes and once cooled I chop it in pieces. The red lentils are done by now so I pulse them with my stick blender adding some fresh herbs like thyme and oregano and fresh garlic. Plate this up in a bowl and top with some cauliflower pieces. Yum!