Parsnip carrot lentil ragout

I have made this dish so many times, and love it.

Ingredients
- 1 parsnip, diced
- equivalent in carrot, diced
- 1 onion, diced
- 1 cup dried lentils (puy, or brown)
- 6 cups vegetable stock
- Sour cream to taste
- Herbs of your choice (eg: thyme, rosemary)

Directions
Pan fry carrots, parsnips, and onion in a bit of oil, until golden.
In the meantime, boil the lentils in water until cooked.
Add together, along with herbs and stock cubes.
Serve, with a big dollop of sour cream, cracked pepper, and a nice piece of bread.