Rinse the lentils in cold water in a colander and drain. Wash the carrots thoroughly, peel and cut into cubes about 1.5 cm in size. Finely chop the garlic, onion and ginger. Toast the cumin in an oil-free pan. Heat the chicken stock.
Heat 2 tablespoons of olive oil in a large pot. Fry the carrots over medium heat for 8-10 minutes. Add onion, garlic and ginger and saute until translucent. Add the lentils and fry briefly. Add harissa and cumin and top with chicken stock. Cook over medium heat for 20-25 minutes, until vegetables are tender. Puree the soup very finely with a fork and season with salt, pepper, honey and lemon juice. Keep the soup warm.
For spice oil, heat 5 tablespoons of olive oil in a pan. Fry the black cumin for 2-3 minutes. Add the Pul biber and dried mint and immediately transfer to a bowl.
Wash the cauliflower thoroughly and divide it into small clusters. Heat the remaining olive oil in the pan. Fry cauliflower over high heat for 4-5 minutes. Add yogurt, season with salt, and simmer over low heat, stirring for 1-2 minutes.
Pick dill tips and chop finely. Serve the soup in a bowl. Spread the cauliflower mixture over the soup. Sprinkle with spice oil and sprinkle with dill.