From duck eggs to zucchini and Jerusalem artichokes

Directions

1. First, lightly toast the green lentils in a dry pan over medium heat until they take on a slightly rosy color. ⏱ ≈ 7 min
2. Next, wash them thoroughly under running water. ≈ 2 min
3. To reduce the bitterness of watermelon, you can cut it after cutting, then soak it in a small amount of salt for 10 minutes, and then rinse it with water. ⏱ 10 min
4. Cook the lentils in a pressure cooker or in a pot, adding a pinch of salt and turmeric. ⏱ ≈ 10 min
5. Heat some oil paint in a pan, then add a pinch of salt and turmeric. ⏱ ≈ 7 min
6. Continue cooking the pumpkin and apple chunks until they are lightly golden. ⏱ ≈ 7 min
7. Remove them from the pan. ⏱ ≈ 7 min
8. In a pot, add the remaining oil paint, as well as dried chili peppers, bay leaves, and mustard seeds. ≈ 3 min
9. Once the spices have released their pleasant aroma, combine them in a pan with ginger paste and garlic, along with a small amount of water. ⏱ ≈ 7 min
10. In a pot, bring the lentils and the necessary amount of water to a boil. ⏱ ≈ 10 min
11. Once the broth starts to simmer, add the pre-cooked pumpkins and butternut squash. ⏱ ≈ 10 min
12. Add salt to taste. ≈ 3 min
13. To balance the bitter taste, add a small amount of sugar. ≈ 3 min
14. Once the zucchini is cooked and the soup has thickened, stir in the melted butter and remove from the heat. ⏱ ≈ 10 min