This study aimed to evaluate the antioxidant properties of powdered lentil seeds after sprouting and elicitation. Green lentil seeds served as the research material. The seeds were treated with hydrogen peroxide as an elicitor and germinated for four days in a controlled climate chamber at 20°C and 80% relative humidity. The resulting sprouts were then subjected to either freeze-drying at 20, 40, and 60°C or air-drying at 40 and 60°C before being ground into powder. The following characteristics were assessed in the dried powders: color coordinates, total phenolics compound content (TPC), and antioxidant activity (AA) against DPPH and ABTS radicals. The findings indicated that both the elicitation process and the drying method significantly affected TPC and the antioxidant properties of the sprouts. Sprouts dried by convection showed lower TPC and antioxidant activity than those that were freeze-dried. Elicitation increased both TPC and AA across all drying temperatures. The optimal results were achieved with elicited lentil seeds that were freeze-dried at 20 and 40°C. However, elicitation did not significantly impact the color coordinates of the dried material. Convection-dried sprouts appeared lighter and less red than those obtained through freeze-drying.