Lentils (Lens culinaris Medikus) are of interest to the food industry due to their affordability, nutritional value, associated health benefits, environmental benefits and agronomic productivity, including nitrogen fixation and drought resistance (Romano et al., 2021). The goal of this preliminary study was to investigate the impact of germination times (0, 24 and 48 hours) on some physico -chemical, functional and aromatic properties of lentils samples.Germinated samples showed some significant differences (p < 0.05) on results of properties of control sample (0 hours). The total starch of germinated samples decreased compared to the control sample (0 hours). Germination time affected properties, leading to a significant increase in techno - functional properties such as water absorption (WHC), oil absorption (OHC) capacities and swelling index (SI). The control had the smallest WHC (1.65 g /g), OHC (1.39 g /g) and SI values at all temperatures (60- 90°C). Flavour attributes were significantly influenced by the germination times. Overall, a total of 13 (control sample) and 16 (germinated samples) aromatic compounds were identified.