I LOVE a lentil salad…and I definitely have a preference for which ones are best suited for salad. But, regardless of which lentil you choose for your salad, I don’t recommend preparing them according to package instructions. I Because you want to keep the lentils firm and their shape intact, instead cook your lentils in boiling salty water, as if you were cooking pasta. Then drain and rinse them so they don’t turn to mush. The full instructions are below!
 
Also, here is my lentil ranking:
 
1. Black Beluga Lentils:
These tiny, black lentils resemble caviar and remain firm when cooked. They have a mild, earthy taste and add a nice contrast in color and texture to salads.

2. French Green Lentils (Lentilles du Puy): These small, firm, and dark green lentils are often considered the best for salads. They hold their shape well and have a slightly peppery flavor.  
  
3. Brown Lentils:
Common and versatile, brown lentils hold their shape reasonably well if not overcooked. They have a mild, earthy flavor and can be a great choice for heartier salads.
 
4. Green Lentils:
A close cousin to French lentils, green lentils are slightly larger and also retain their firmness well after cooking. They are a great option for various salad recipes.
 
5. Red or Yellow Lentils:
These lentils are softer and tend to break down easily when cooked, making them better for soups or stews rather than salads. If you want a lentil that keeps its structure, avoid these for salads.