DBP: lentil and roots pyttipanna

Today´s Swedish word: linser. Means lentils.
DBP is a new kind of posting here at my cuisine - Devoured Before Picture. You know, sometimes you just forget taking that picture of your food, because you are very hungry or you just cannot find the camera or something else. Instead of skipping the post, I will call it DBP and so there. I am not that good at taking pictures anyway and this pyttipanna was not very photogenique. Good, though!
We are very reluctant at the moment to buying food and try to use up what we have in our fridge and cupboards, being creative. Today I accompanied four chicken legs from the freezer with this pyttipanna style lentils and root veg creation. Pyttipanna is a very Swedish dish where you fry finely diced cooked meat and boiled potatoes and the only similarity with this is really the diced rooties but I call it pyttipanna anyway since this too is a good way to use leftovers.

Lentils and roots pyttipanna
Serves 2-3
1 carrot
1 yellow onion
1 smallish piece each of celeriac and swede
2 parsnips
about 100 ml green lentils, washed
Butter or oil for frying, salt and pepper and herbes de provence or other herb you like

Finely dice the vegetables and fry on medium heat until shiny and a little soft in a pan with a lid. Add the lentils and boiling water just up to maybe 2-3 centimeters in the pan. Spice it up, cover with the lid and let it simmer until the lentils are just cooked through, check the water so it doesn´t dry up and burn. It should take about 20 minutes.
Serve as it is with just some grated parmesan on top or with leftover meat or fish. I was lucky to find some goat´s cheese in the fridge which went perfectly with this.