Drain the beans, then bring to the boil in plenty of fresh water, add the lentils and stock/bouillon cube, and simmer for 1 hour, or until the beans are tender. Meanwhile, heat the olive oil and add the oregano, onions, garlic and rest of the vegetables. Stir over a low heat and simmer for 10 minutes. Add the pulses in their stock, stir thoroughly and simmer for another 10 minutes. Slice and core the apples. Pour the orange juice into the stew and add the apples. Simmer for another 5 minutes. Season to taste. Sprinkle wih parsley and serve.