How the diets react
Diet Ratings
Green lentils contain ~20g net carbs per 100g cooked. Legume-based carbohydrate source incompatible with ketogenic diet. Exceeds carb limits in practical portions.
Whole plant legume, excellent protein and fiber, holds shape well when cooked. Minimally processed. Fully vegan-compliant and nutrient-dense.
Green lentils are legumes, a core paleo exclusion. They contain lectins, phytic acid, and other anti-nutrients that were unavailable to Paleolithic humans.
Staple legume in Mediterranean regions with excellent protein, fiber, and polyphenol content. Encouraged for frequent consumption as core protein source.
Green lentils are legumes (plant-derived) and explicitly excluded from carnivore diet. No animal-derived component; violates core dietary principle.
Lentils are legumes, which are explicitly excluded from Whole30 for the full 30-day period.
Monash rates cooked green lentils as low-FODMAP at 50g (⅓ cup) serving. Larger portions exceed fructan and GOS thresholds. Portion control is critical.
Excellent plant-based protein, high fiber, rich in potassium and magnesium. Low sodium. Core DASH legume with polyphenol content.
Green lentils are low-glycemic, high in protein and fiber, and balance excellently within Zone macros. They are a cornerstone legume in Zone diet recommendations and provide anti-inflammatory polyphenols.
Excellent source of fiber, polyphenols, plant protein, and resistant starch. Maintains shape when cooked, making them versatile. Among the most anti-inflammatory legumes.
Exceptional protein density (18g per cooked cup), high fiber (15g per cup), low fat, nutrient-dense. Firm texture aids digestion without heaviness. Small portions highly satisfying. One of the best GLP-1 foods.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.