Place the rinsed lentils in a large mixing bowl and fill with about a half gallon of water.
Cover with a kitchen cloth. Allow to soak a minimum of 7 to 8 hours, but preferably up to 12 hours or overnight, or as much as 24 hours.
In the morning, drain, rinse, and re-drain the lentils well with a colander.
With the lentils in the colander, place a plate under the colander to let any excess water drip onto. Cover with a kitchen cloth and let sit all day.
In the evening, repeat the same process: rinse lentils, drain, and let sit with a kitchen cloth.
Repeat every morning and evening until the lentils have shoots that are 1/4 inch long or longer, according to preference.
If the temperature is warmer than room temperature, such as during the summer months, add a third or fourth rinse daily.
Once sprouted, use them raw, lightly steamed, or cooked!
Store in an airtight container in the refrigerator for up to 1 week. In the refrigerator, they will continue to grow, but much more slowly. Rinse again as needed to keep fresh. Rinsing every 2 days is recommended.
You will start seeing sprouts usually in the first 24 hours. The maturing of the sprouts is a matter of preference and I prefer to sprout my lentils for 3 to 5 days.
Some prefer to use a glass jar to sprout their lentils. I prefer to use a colander instead as it is a quick way of rinsing and draining, plus it optimizes air circulation.
However, a Mason jar is perfectly acceptable. You'll find instructions for that method here.
How To Sprout Lentils https://traditionalcookingschool.com/food-preparation/recipes/3-dishes-from-sprouted-lentils/