Does the protein in a food, e.g., lentils affect or balance the carb content? should a diabetic be more concerned with the carb content as opposed to having a high protein content?

Basics: Carbs in their various forms are easily converted to glucose & more likely to trigger a new insulin need than other nutrients like proteins. Proteins are dispersed after digestion without the need for insulin. However, protein can be broken down & reassembled into glucose easier than fat. The more immediate need will be driven by carb type & quantity, not proteins.

Diabetes: What type of carbs? Junk carbs or healthier carbs? A diabetic should be interested in total carbohydrates, fiber intake, and how much carbs they take in vice proteins and fats. I suggest learning more about healthy nutrition or education by a nutritionist.