Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.