You don't need anything special so if you haven't tried it before why not give it a go.
This week I am doing Lentils and Chickpeas. I haven't sprouted chickpeas before so I'm hopping they'll be nice.
You need a jar. I'm using a different jar for each seed. Something to cover the jar, you need to be able to strain the water out so stocking, cheesecloth, muslin...
*I put 2 soupspoons of seed in each jar. The seeds swell up and take up room as they sprout so the amount you use will depend on the size of your jar. I like to do smaller amounts more often..
*Cover with water and soak. I usually soak overnight but this lot is being started in the morning so will be soaked until this evening. I use a spoon handle to push down on the stocking as I pour the water in. It lets the water through easier and there is less mess.
*After soaking strain water, into a bowl or jug. Don't pour it down the sink, use it on the garden or potplants.
*Each morning/evening cover seeds with water again, swoosh around and strain. I turn the jar upside down and prop it up a bit so all the water drains away. I also use a spoon handle or something similar to press up on the stocking. It allows the water to drain better.
* When the sprouts are the size you like, 3-7 days, put them in the fridge to keep them fresh. I like to use them within a few days but have left them for a week and they were OK.
I have them with salad, in sandwiches, by themselves, add to stirfries...However you want. Try them with everything or by themselves as a snack.
Ready to eat.
Use clean water for soaking and rinsing. I use rainwater because that is what we have but would use tap water if we were in town and connected to scheme water. Our house water is not potable so I wont use that.