Specific heat, thermal conductivity and thermal diffusivity of three various varieties of faba bean (Giza 716, Giza 843 and Giza 3 mohsen) and three different varieties of lentil (Sina 1, Giza 9 and Giza 370) were determined as a function of moisture content and temperature. The specific heat and thermal conductivity were measured using the methods of mixture and transient state heat transfer. The experiments of work were done at five levels of seeds moisture content % (w. b.) and five temperature levels [40, 50, 60, 70 and 80°C] with 3 repetitions. The thermal diffusivity was calculated from measured specific heat, thermal conductivity and bulk density. Specific heat of faba bean seeds varieties (Giza 716), (Giza 843) and (Giza 3 mohsen) and lentil seeds varieties (Sina 1, Giza 9 and Giza 370) were increased with the increase of moisture content and decreased with the increase of temperature. The thermal conductivity and thermal diffusivity of faba bean seeds increased with the increase of temperature and also with the increase of moisture content. The volumetric heat transfer coefficient was increased as the mass air flow rate and air temperature increased. Regression equations that could be used to express the relationship between thermal properties, moisture content and temperature were also presented.