First wash and drain the lentils , remove the peppers from the oil, set oil aside for another use.
Add the peppers, the lentils and the refried beans into a pot and fill with about the same amount of water. Puree all with a blender
Season with the stock seasoning, turmeric and wild garlic salt or fenugreek
Bring to a gentle boil and let simmer for about 15-20 minutes , make sure that the soup does not stick to the pan. Add more water if needed or until consistency preferred is reached.
In he meantime take 2 tablespoons from the pepper oil and heat gently in pan . Slice apples with the peel on about 1 cm or so , remove the core . Gently fry the apple slices from both sides until Al Dente ( not to soft or soggy )
Give the soup a final seasoning and then serve with the apples arranged and a little of the pepper oil drizzled into soup.
