This work describes the hydration kinetics of Andean lupin (Lupinus mutabilis Sweet) grains, correlating its morphology with mathematical models in order to explain the process. Microstructural analysis of the grains was performed using a scanning electron microscope and the hydration kinetics was determined between 23°C and 60°C. The hydration kinetics showed the sigmoidal behavior, which was fitted with two sigmoidal models. Further, this behavior was explained by the grain morphology, demonstrating that the seed coat was the cause of this behavior, related to the slow initial water intake. It was demonstrated that the water entered to the grain by diffusion through the seed coat, and by capillarity through the hilar fissure. Besides, an increase in the process temperature resulted in higher water absorption rate, smaller hydration time and higher final moisture content, enhancing the process. Each model's parameter (equilibrium moisture, water absorption rate and lag phase time) was then modeled as function of the temperature. Finally, two general models were obtained with good agreement, which can be used to predict the moisture of the grain as function of both time and temperature.