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Abstract: The effects of storage pre-treatment, storage time, storage moisture content and cooking time on the cooking quality of red lentils were investigated. Cooking quality is a very important attribute in pulses; in this case the cooking quality of cooked red lentils was measured after boiling in water for a determined time. The slope, force ratio and deformation ratio at the inflection point of the force-deformation curve were taken as parameters to explain the behavior of the cooked red lentils and depict whether samples were undercooked, overcooked or optimally cooked. Increasing cooking time significantly decreased the slope of the force-deformation curves, while storage time has a dependent effect on the storage pre-treatment or cooking time. Two-way interactions had a highly significant effect on the textural parameters of red lentils, in some cases more significant than the effect of factors like storage moisture content, which is an indicative of the high co dependence of the main factors.