I know lentils as red, green (also called puy or French) and brown – never heard of yellow lentils. (I’ve always thought of the yellow ones as a yellow split pea – that’s what my local markets label them as.)

All of these lentils are between 1260-1400 kilojoules per 100g dry weight. Cooked lentils have about 25% of those kilojoules per 100g. This must mean that the values you have are all cooked weight. (It also means that if you want 100g cooked lentils, then you need to cook approx 25g of dry lentils.)

As I am only cooking for myself, I prefer to use dry weight as it enables me to cook & eat the correct quantity more easily. I think if you are cooking a larger amount to feed others in addition to yourself then measuring them when cooked would probably be easier.

There are differences in kilojoules depending on the colour and variety of lentil.
The following values come from the nutrition panel on the lentils that I have bought, these are all dry weight values per 100g:
Brown lentils – 1400kj(333 calories)- 26g protein, 40g carb, 26g fibre
Red lentils – 1390kj (331 calories) – 25g protein, 59g carb 16g fibre
French Green lentils – 1260kj (300calories) – 24g protein, 59g carb, 23g fibre

When it comes to texture I find brown and green lentils are interchangeable as they hold their shape when cooked. Red lentils dissolve into mush which is excellent for thickening soups, curries, chillis & stews.

I don’t know how rice or lentils perform as suitable foods for diabetics. I don’t use rice because it’s such a lousy source of fibre and I need a high fibre diet to manage IBS symptoms and I expect the gains that I do eat to be a high fibre source. (If a grain can’t give at least 10g fibre per 100g it doesn’t get a place on my plate.)

If you want to compare the nutrition in rice with the values above for lentils I’ve provided the same info for 100g dry rice:
White basmati rice – 1469kj (342 calories) – 6g protein, 79g carb, 1g fibre
Brown rice – 1500kj (349 calories) – 7g protein, 77g carb, 5g fibre

Lentils are legumes not grains, so although you can substitute them for rice, they aren’t a like-for-like substitute (much tastier though). Some other options to consider, if you are looking for grain alternative to rice:
Quinoa – 1435kj (342 calories) – 14g protein – 68g carb, 10g fibre
Pearl barley – 1360kj (324 calories) – 8g protein, 50g carb, 12g fibre
Bulgur – 1349kj (321 calories) – 10g protein, 60g carb, 12g fibre
Freekah – 1483kj (353 calories) – 15g protein 61g carb 13g fibre

(Freekah, is an immature green wheat that has been dry roasted. Because it is picked when immature, it has a much higher protein content than ripe wheat. It takes about the same amount of time to cook as brown rice – I get from my local health food store.) I find pearl barley or quinoa are good substitutes for arborio rice in risotto and freekah and bulgur are good substitutes for rice in salads.

I hope this helps. To check the effect on diabetes I think you need to look at either a glycemic index or the diabetic index – I don’t have those tools as I don’t have insulin resistance, but I think they are both published on the internet.

The difference is dry and cooked weight.

I use the calorie, carb and fat bible which gives dry and cooked weights/calories.