Rinse (optional but recommended)

1. Place the lentils in a fine mesh sieve and rinse under cold water until it runs mostly clear.
2. This removes dust and excess starch.
3. Spread them out on a clean towel or baking sheet and let dry completely (a few hours or in a very low oven at ~150°F for 10–15 min).
4. Toast lightly (optional but adds flavor)
5. Heat a dry skillet over medium heat.
6. Add the dried lentils and stir constantly for 3–5 minutes, until they smell nutty and turn a shade deeper — don’t brown or scorch them.
7. Cool completely before grinding.

Grind to flour

1. Use a high-speed blender, spice grinder, or grain mill.
2. Work in small batches (½ cup at a time).
3. Blend until a fine, even texture forms.

Sift

1. Use a fine mesh sieve to remove any coarse bits.
2. Re-grind what’s left in the sieve and add it back.

Store

1. Keep in an airtight container in a cool, dry place for up to 1 month, or refrigerate/freezer-store for longer freshness.
2. If it clumps slightly, re-sift before use.