I've found that peppery green Le Puy lentils from France, hold their shape nicely, as
do black beluga lentils.
Not exact matches
These
do tend to be mushier, so if that's a texture you're trying to avoid, use Puy (aka French
lentils),
Beluga, or
Black lentils.
I've found that French green
lentils and
black beluga lentils hold their shape nicely - they don't go to mush in the pot.
Rinsed
lentils can be simmered for 25 minutes, if using small
black beluga lentils or French
du Puy.