Green lentils or Lentilles du Puy work well for this salad.
This dish is very nourishing and can be served to athletes regularly because it is rich in iron, and especially when carbo-loading as an alternate to pasta. The recipe below can even be made with half lentils-half rice to be eaten 4-5 hours pre-race for endurance events.
Lentils take a while to cook, they have to be boiled on medium heat in a large pot (not in the pressure-cooker as it might clog) with a bayleaf.. I rinse them first, but they don’t need to be soaked unless you need to reduce cooking time maybe when camping. When the lentils are ready, still firm but cooked through, drain them well and then, you just add the dressing.
For 2 cups of raw lentils (6 to 8 servings), add one crushed garlic clove, half a sweet onion finely chopped or 3 green onions, 1 tbsp Dijon mustard, 2 tbsp wine vinegar, 1 tbsp cider vinegar or lemon juice, 4 tbsp oil of your choice, a few drops of hot sauce, Baleine sea salt and fresh ground pepper.
Lardons or bacon bits are optional, not recommended pre-race. But, a sprinkle of chopped parsley or chives is good anytime.
This is a nice side for a ham roast as well, or can be served with a boiled egg as a lunch. It saves well and can be eaten cold the next day.
The same recipe goes using small whole red lentils such as those in the picture below.