Roasted Curry Carrot Socca with Lentils & Feta

Roasted Curry Carrot Socca with Lentils & Feta

The best Saturdays are ones where you wake up, grab a cup of coffee, and immediately start scheming lunch creations with your friend. (Foraging figs, going on a photo adventure, and scheming up breakfast, all follow close behind.)

This was the first full weekend I’ve been completely free in awhile. Two Philly mornings in a row with no set agenda. No photo gigs. No work engagements. No client meetings, camping trips, or out-of-town excursions.

While I love all of the above, it felt great. And it felt even greater once this socca landed on my Saturday plate.

Roasted Curry Carrot Socca with Lentils & Feta

On Friday night, I saw Aziz Ansari do stand-up. His act was hilariously relatable, to say the least, ranging from riffs on the factory meat industry to creepy boys to relationship vs. single life status. He hit all the right topics, and made my abs hurt from laughing so much.

Although, there was one joke with which I just couldn’t agree. And it had to do with carrots.


You see, Aziz claims, you walk into a house and someone’s cooking bacon, and often you’ll say, “Plate me up a few pieces!” Aziz is convinced bacon exudes a pheromone-like lust that veggies just don’t have. He says, walk into a house where someone’s steaming carrots, and you won’t find anyone screaming, “Pull me up a plate of those.”

Roasted Curry Carrot Socca with Lentils & Feta

But Aziz, I must tell you, you’re wrong. This carrot-loving [weirdo?] individual would far prefer carrots to bacon. And no, not for health reasons. For taste.

Carrots are hands-down my favorite, and since the mention on Friday night, my Saturday morning mind inserted them straight into that afternoon’s lunch plans.

Roasted carrots? One of fall’s best assets, if I have to say so myself. Perhaps steaming wouldn’t do the trick, but throw carrots on a baking sheet and into the oven, and I bet at least a few would be enticed by the caramelized smell they give off. Plate me up, please.

Black lentils

With the orange beauties in mind, my friend and I got to work on this fall-inspired socca pizza.

Here, carrots are roasted up, and then pureed into a slightly sweet, slightly spicy curry sauce that lends itself perfectly to a flavorful flatbread destination. Topped with salty feta, fresh cilantro and some crispy baked onions, this is a better-than-restaurant-quality meal, fit into a single cast iron pan.

Roasted Curry Carrot Socca with Lentils & Feta

You’ll find multiple steps below in making this recipe. Don’t get intimidated. Each is simple, and you can get going on many of the layers simultaneously. For instance, as the carrots roast, prep everything else.

Roasted carrots

Far better than bacon? A definite. Stemming from carrots? Heck yeah.

Roasted Curry Carrot Socca with Lentils & Feta

You tell me – what healthy fall ingredients are on your mind? Any featuring veggies that you know could out-do bacon in a heartbeat? Please share!

Carrots and pumpkin seeds

Roasted Curry Carrot Socca with Cumin Lentils & Feta


  • For the Curried Carrot Sauce:
  • -Extra virgin olive oil
  • -5 large carrots, cut into long pieces
  • -1 tsp. cumin
  • -1/2 tsp. red curry paste
  • -1/3 lg. lime, juiced
  • -3/4 cup water
  • For the Socca:
  • -1 cup garbanzo bean flour
  • -1 cup water
  • -1 tsp. + scant 1/2 tsp. salt
  • -1 1/2 Tbsp. olive oil
  • Remaining toppings:
  • -1/2 cup black lentils
  • -1 large onion, divided in half
  • -Cilantro
  • -1/4 cup Feta
  • -2 Tbsp. pumpkin seeds, toasted until brown in a pan
  • -Fresh ground salt and pepper


  1. For the Socca: Combine all socca ingredients in a bowl. Set aside to rest while preparing remaining components
  2. For the Curried Carrot Sauce: Preheat oven to 400F. Line a large baking sheet with aluminum foil. Lay carrots on sheet, and toss with olive oil to lightly coat. Sprinkle with cumin, and season with salt and pepper. Bake 25-30 minutes, or until fork tender. (Begin to prepare lentils. See below.)
  3. Once carrots are finished cooking, add to a blender or food processor. Add red curry paste, lime juice, and 3/4 cup water. Puree until smooth.
  4. For the lentils and onion: As carrots are roasting, dice 1/2 of the red onion. Place in a pot with the lentils, 1/2 tsp. of salt, and 1 cup of water. Bring to a boil, then reduce heat to a simmer and cook 25 minutes, or until just tender.
  5. With remaining half of onion, slice thinly. Place on baking sheet lined with aluminum foil and drizzle with olive oil. Cook 10-12 minutes, or until onions get browned and slightly crispy.
  6. To finish the Socca: Place a cast iron pan in the 400F oven. Heat up for 5 minutes. Remove, then pour socca batter into the pan. Return to oven and cook 10-15 minutes, or until socca is cooked through and turns golden brown.
  7. Top with a generous layer of the Curried Carrot Sauce. Sprinkle lentils, crispy onions, feta, cilantro, and pumpkin seeds on top. Serve.

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  • Reply
    September 29, 2014 at 10:47 am

    This looks absolutely yummy… just the curried carrot puree by itself is worth trying but then you dressed it up with the lentils and fresh herbs

    • Reply
      Grace @FoodFitnessFreshAir
      September 29, 2014 at 11:17 am

      Thanks Dawn! I’ve actually been thinking about other ways I can use the sauce, like mixing into grains or something!

      • Reply
        August 21, 2017 at 6:26 pm

        Grace – Where do you find the Garbanzo Bean Flour? Is it called something else?

        • Reply
          Grace Dickinson
          November 17, 2017 at 2:37 pm

          Hi Toni!

          I find it in Whole Foods. It could also be called chickpea flour. Hope you’re able to find it – if not, I know Bob’s Red Mill sells it online.

  • Reply
    Thalia @ butter and brioche
    September 30, 2014 at 1:27 am

    I am totally loving how beautiful and delicious this socca looks. Your photography of it is amazing too, thanks for the great recipe. Pinned!

    • Reply
      Grace @FoodFitnessFreshAir
      September 30, 2014 at 3:10 pm

      Thank you Thalia! Socca’s one of my favorites. Carrots, too. Let me know if you end up making it!

  • Reply
    September 30, 2014 at 4:18 am

    Beautiful and healthy – love the autumnal colours you’ve captured.

    • Reply
      Grace @FoodFitnessFreshAir
      September 30, 2014 at 3:11 pm

      Thank you! Nothing beats those fall hues of orange, from tree to plant to plate.

  • Reply
    October 9, 2014 at 8:10 am

    Girl, I choose carrots over bacon any day! Especially in socca form. THis sounds crazy delicious!

    • Reply
      Grace @FoodFitnessFreshAir
      October 10, 2014 at 3:39 pm

      Glad to find another gal with me! Socca > bacon.

  • Reply
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    […] resulting in mouthwatering recipes you’ll want to make yourself. Our favorite articles: Roasted Curry Carrot Socca with Lentils & Feta Strawberry Banana Summer Rolls with Honey Lime […]

  • Reply
    July 13, 2016 at 11:29 pm

    Sounds and looks absolutely delicious. I will have to roast extra carrots just to munch on for a snack by themselves. 🙂 Thanks for sharing.

    • Reply
      Grace @FoodFitnessFreshAir
      July 14, 2016 at 1:33 pm

      Thanks for stopping by Jaymee!

  • Reply
    April 15, 2020 at 10:25 pm

    I have made this three times now and it turns out perfect every time. The curried carrot sauce is extraordinary and stands on its own. I am not vegan (bacon and beer are proof god loves us) or gluten free so I did not try it for those reasons. It really is as good as it looks.

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