Dried legumeslike chickpeas lentils, black beans, navy beans, or green peas
Soak: Add your chosen dried legume to large bowl or jar and cover with cool water. The water should be a few inches above the legumes – they’re going to expand! Soak for 8 to 12 hours (or overnight).
Rinse: Rinse well, then place legumes in your sprouting vessel (a widemouth mason jar works well).
Drain: Secure a clean cheesecloth (or sprouting lid) over the jar using rubber bands. Prop the jar upside down at an angle to allow water to drip out. A bowl, drying rack, or cooling rack work well.
Repeat: Rinse and drain the sprouting legumes 2 to 3 times per day (morning, noon, and night works well). Continue this for 2 to 3 days, or until sprouts have reached 1 to 1½ inches long. On the last day, you can expose them to sunlight if you want them to develop a bit of green (chlorophyll).
Store: Wrap sprouts in a clean cloth or paper towel and set in a clean, airtight container. These won’t keep long, just 2 to 3 days in the fridge, so eat them while they’re fresh!
Recipe from Live Eat Learn at https://www.liveeatlearn.com/how-to-sprout-legumes/.