The objective of this study was to study the drying kinetics of green laird lentil (Lens culinaris) in microwave drying method. The drying data were fitted to the various thin-layer models. All the models were compared using three statistical parameters, that is, coefficient of determination R-2, reduced mean square of the deviation X-2 and root means square error RMSE. Also, the lentil's physical and mechanical features crude protein, oil and ash parameters were specified under different microwave levels. It was concluded according to these values that the recommended model is the best model, which can define the drying curves at the practices at 300, 400, 550, 700 and 800 W in drying lentil by microwave.