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Abstract The effects of postharvest treatments and storage time on the dehulling efficiency and cooking quality of Impact and Robin varieties of red lentils were determined as a function of storage temperature and storage time. It was observed that storage time has a significant effect on the dehulling efficiency of red lentil sample conditioned to moistures of 10.07% and 11.31% for Robin variety and 10.21% and 13.14% for Impact variety for the range of storage temperatures considered. It was also noted that the storage temperature has a significant effect on the dehulling efficiency of red lentil sample conditioned to 10.07% and 11.31% for Robin variety at 12 months storage time as well as samples conditioned to 11.56% and 13.14% for Impact variety at 6 months storage time. Also, a 5C storage temperature has a significant effect on cooking time of Robin lentils conditioned to 10.07 and 13.27% moisture contents at 0 and 12 months storage time respectively. For Impact, a combination of 6 month storage time and 25C storage temperature significantly affected the cooking time of lentil sample conditioned to 13.14% moisture content.