In this study four cultivars of lentil originating from Spain were examined: cv Paula, cv Agueda, cv Almar and cv Alcor. Since consumption of these seeds after heat treatment and as sprouts has been popularised, the impact of cooking (up to 30 min) and germination process (in dark, at 25 degrees C, for up to 4 days) on peroxyl radical-trapping capacity (PRTC) and Trolox-equivalent antioxidant capacity (TEAC) of the processed seeds was addressed. Also, changes in the content of low-molecular-weight antioxidants (LMWA) and soluble proteins in the course of cooking and germination were studied. The analyzed LMWAwere: total phenolics, tocopherols (alpha-T, beta-T, gamma-T, delta-T), reduced glutathione, and L-ascorbic acid. On the basis of the results obtained, the contribution of LMWA and soluble proteins to the PRTC and TEAC of raw, cooked, and germinated lentil seeds was calculated by multiple mean values for the content of investigated compounds and their relative potential with respect to Trolox. The results showed avery high molar percentage contribution of phenolic compounds and low contribution of tocopherols, glutathione, soluble proteins, and ascorbate (only in germinated seeds) to the total TEAC and total PRTC calculated as a sum of data provided for phosphate-buffered and 80% methanolic extracts of raw and processed lentil seeds.