Lentil (Lens culinaris Medik.) is a rich source of iron and protein but the presence of phytate changes their solubility, functionality, absorption and digestibility. The study aimed to investigate the impact of the wet processings as soaking (24 h), germination (72 h) and fermentation (24-72 h) on phytate degradation and consequently, enhancement of iron and protein content in lentil samples. There was considerable reduction in phytate during soaking (11.49%-18.44%), germination (19.70%-36.62%) and fermentation (23.79%-87.29%). On the contrary, there was significant enhancement in their iron contents i.e. (31.33%–92.89%), (57.07%– 279.14%) and (186.82%–759.71%) during soaking, germination and fermentation respectively. Similarly, protein increased considerably, i.e. (5.91%–9.95%), (15.39%– 24.45%) and (17.86%–66.74%) during soaking, germination and fermentation, respectively. The molar ratio of phytate/iron was >1 in dry seeds and <1 after wet processings and lowest after fermentation (72 h). The enhancement initiated with soaking, increased during germination and optimised by fermentation.