Puy lentil bouillabaisse with wilted spinach, fennel and saffron rouille

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

The king of lentils - the puy lentil - is best for this earthy rustic-style soup; they taste wonderful and hold their shape well during cooking.


For the Rouille

  • 1 medium-sized potato
  • 1 small garlic clove, crushed
  • 1 small red pepper, roasted and peeled


For the rouille, cook the potato in its skin in a pan of boiling water (or alternatively bake in the oven), remove and, when cool enough to handle, peel off the skin. Place the garlic and pepper in a blender and blitz to a puree. Add the cooked potato, egg yolks, saffron, salt, pepper and a good pinch of cayenne pepper. With the motor running, gently pour in a thin stream of oil through the fun