Drizzle olive oil and a pat of butter in a pot, melt over medium heat.
Add diced onion and garlic, sautee till onion is translucent.
Add some lentils (half a bag?) and sautee for 1 minute.
Add 8 oz vegetable broth and 1 can diced tomatoes, sprinkle with red pepper, salt, pepper, herbes de provence, and simmer covered over low heat till lentils are tender.
Serve with chunks of feta cheese.