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Place the carrots and garlic in a saucepan, cover with the vegetable stock and bring to a simmer. Cook for 20–25 minutes until the carrots are soft.
Drain any excess liquid. You want the carrots just under half way covered in the blender to get a smooth puree.
Blend into a smooth, velvety purée. Season to taste. Keep warm.
Heat the oven to 200°C (fan 180°C). Toss the broccoli florets with olive oil, garlic salt and smoked paprika, spread on a baking tray, and roast for 20–25 minutes until tender and lightly charred. When done, scrape the tray juices over the broccoli.
In a large bowl, combine the roasted broccoli and its tray juices with the lentils. Gently fold through the crumbled feta.
Spread a generous spoonful of carrot purée across each plate. Pile the broccoli, lentil and feta salad on top. Serve immediately.