Use a clean glass quart jar.
Add ¼ cup of seeds and fill the mason jar with two cups of water. ¼ cup of these seeds will grow into one cup of sprouts.
Soak the seeds for 8-12 hours at room temperature.
Strain off the water through the sprouting lid. Rinse the seeds with water and drain again.
Place the jar away from sunlight upside down at an angle for 12 hours. I use a small bowl.
Continue to rinse and drain the seeds with water twice a day for 2-4 days.
Most sprouts grow to an inch while lentils, mung beans, chickpeas, and adzuki beans are good at about a half inch.
Add a lid to the top of the jar and store it in the refrigerator. Eat within a week for the best taste.