A method for manufacturing lentil bean Nurungji manufactures lentil bean Nurungji through the following steps: (a) putting lentil beans into water at 18 deg. C, and soaking in water for 24 hours； (b) putting white rice in water and soaking in water for four hours at room temperature； (c) washing bubbles generated when washing the lentil beans with a special air bubble washer； (D) mixing 50 wt% of the lentil beans and 50 wt% of the white rice, putting a mixture in a pot, and cooking rice； (3) rapidly washing the lentil bean rice with a high water pressure for removing stickiness of the cooked lentil bean rice； (f) removing water from the washed lentil bean rice； (g) putting the lentil bean rice without water into a Nurungji maker； (h) forming lentil bean Nurungji by independently dropping the lentil bean rice put into the Nurungji maker, into 150 Nurungji forming frames； (i) putting the formed lentil bean Nurungji into an oven, and primarily grilling for 10 minutes while slowly rotating the lentil bean Nurungji on a gas frame at 270 deg. C； (j) secondarily grilling the lentil bean Nurungji by slowly heating with a low heat while controlling the temperature； (k) putting the grilled lentil bean Nurungji on a cooler conveyor (9) at 0 deg. C, and passing the lentil bean Nurungji through the cooler conveyor of 20 m for primary cooling； (l) secondarily cooling the primarily cooled lentil bean Nurungji with air from an air conditioner for completely cooling and vacuum packaging of the lentil bean Nurungji； (m) passing the completed lentil bean Nurungji through a foreign material remover, and checking removal of foreign materials； and (n) putting three pieces of 50 g of fresh lentil bean Nurungji without foreign materials into each wrapper for three servings, and seal packing with an automatic packing machine.본 발명은 주원료인 렌틸콩(lentil bean)에 백미를 혼합시켜 고단백 식물성 단백질과 식이섬유, 칼륨, 엽산, 철분, 비타민 B, 미네랄 등의 영양소가 풍부한 렌틸콩누룽지를 남녀노소 누구나 식사대용 건강식으로 즐겨먹을 수 있도록 널리 제공하기 위한 렌틸콩누룽지의 제조방법에 관한 것으로,본 발
