Here is the explanation for the dishe's name: it comes from the "Dauphiné" region, which itself was named this way as a reference to the symbol of the ruling family... A dolphin, or "dauphin" in French, which make anything from this region "dauphinois" or "dauphinoise". https://en.wikipedia.org/wiki/Dauphin%C3%A9 So to answer your question, here is the sound you are looking for. :) cri dauphin

Well the taste was on par with the appetizing looks (although a fellow countryman of mine let me know with an unimpressed shrug that I should have drained the lentils after cooking, and served the sauce on the side to avoid this mushy look for the curry part. He completed with "i guess the vegetables have a nice color, too bad they are served on what looks like someone threw up in the plate". I took it as a very French way of letting me know it was a good effort nonetheless). Being a patented and ferocious meat eater myself, I must admit my ignorance regarding the actual contents of the vegan cream, but among the many vegetarian or vegan alternatives that were presented to me as options by my co-diners along the way, vegan cream is the only one that really stuck. It is, in my humble opinion, fantastic. I will happily use it for any dish where the cream will be turned into a sauce with spices. It even tastes good raw on baked potatoes, a truely amazong replacement. I would assume the protein used is either from soy or cashew nuts, but I will check again next time. The only dish for which I still refuse to discard authentic crème fraîche is gratin dauphinois (potato slices slow baked in heavy cream with nutmeg), and that's mostly because I want to honnor the original recipe that was passed from grandmoher to mother to son.

Well I'm afraid coral lentils is just another name for red lentils (coral sounds fancier though, maybe they actually taste even better with that name, who knows). I get my red lentils at Rewe, but I'm sure there is some bio organic fair trade shop somewhere in Munich that sells those actually labelled "Coral Lentils" for that wow factor. As an apology for this quite anticlimactic resolution, here is today's attempt at my classic "Coral lentil curry and anything that is starting to get a little too ripe in the fridge, with its cocktail of yummy spices for flavour".

Coral lentil dishes have been a staple in my diet for some time now. At the risk of culinary heresy, I would say the beauty of them is their flexibility, as they remain moist and delicious for days after preparing them, and accomodate many tweaks and additions. Some much needed sweetness after a salty or even bitter day of work? A couple sliced carrots with a touch of sugar and a splash of red wine will do the trick. Some of that chicken from yesterday was too much for a lone diner? Toss it in and rejoice. Summer times call for more freshness? Coriander, lemon juice, done. The combinations are endless. The biggest challenge for me is finding the right balance between the joys of dining alone, and the incomparable pleasure of sharing my food with guests. The latter somehow always ends up getting the upper hand. Almost like a music composer finally answering the call of the scene after secretly rehearsing, perfecting and bathing in their music alone for weeks. Maybe someone should open a restaurant called "Music for One", and the cycle would be complete.