Heat the oil in a large heavy-based saucepan on a medium heat and add the leek and miso paste. Mix well and cook for 5 to 7 minutes until soft.
Add the milk, stock, mint and lime leaves and cook for a further 10 minutes.
Add the frozen peas, garlic powder, water and a heaped teaspoon of salt. Mix everything well and remove from the heat. Leave to rest for 10 minutes.
Remove the mint and lime leaves. Put the soup into a blender and pulse until smooth.
Add a spoonful of lentils to the centre of each bowl, before pouring the velouté around the edge. Then arrange the green peas, cauliflower on top of the lentils and velouté. Sprinkle with herbs.