Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.
Fry the vegetables, onion and garlic in hot oil. Rinse the lentils. Add 1⁄4 l water, broth and thyme, bring to the boil and simmer for about 10 minutes. Cook pasta in boiling salted water according to package instructions.
Feta crumble. Season the sauce with salt and pepper. Drain the pasta and serve with sauce and feta.