2 servings of large egg noodles
1 tbsp butter
1 small onion, finely chopped
4 tbsp olive oil
1/4 cup red lentil, rinsed
Half of Red Bell pepper, chopped
1 large tomato, grated
Feta cheese, crumbled
Red Pepper flakes
Boil the egg noodles and drain. Toss the pasta with butter. Put it aside.
Meanwhile, saute the onion with olive oil for 3-4 minutes at medium heat in a pot. Then add the rest of the vegetables. Cover and cook until the vegetables are softened over low heat. Add the noodles in it, toss.
Sprinkle some crumbled feta cheese and red pepper flakes over the top and serve.