Remove the skin from the onions, chop half of them and sauté in a saucepan with a little oil. Season with curry to taste, steam briefly, add the lentils, extinguish with vegetable soup, season with salt and simmer on low heat for about fifteen minutes until the lentils are very soft. Stir regularly. Drain the lentils, drain well and mash.
In the meantime, remove the skin from the apples, core them and cut them into coarse pieces, as well as the remaining onion. Sauté the apple and onion pieces in a saucepan with a little butter, douse with the vegetable soup (2), season with salt and sugar and simmer on low heat until soft. Puree and add whipped cream and season again.
Put the frying oil in a saucepan, heat and fry the wan-tan leaves one by one, briefly floating in the oil, drain on kitchen roll and season with salt.
Rinse and pat the lettuce leaves, season the lentil mousse. Stack wan tan leaf, lettuce leaf, a little lentil mousse alternately, pour apple sauce around.
Tip: Hold back some of the cooked lentils and a few diced apples of choice. They are good to use as a filling and / or garnish for the plate.