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- Put the seeds in a mason jar with a stainless steel screen top.
- Soak the seeds for about 8 to 12 hours.
- Rinse them thoroughly and drain off as much water as you can in a few seconds.
- Lay the jar on it's side. Don't allow the seeds to impede the air flow.
- Rinse them off twice a day until they are ready to eat and then refrigerate in the jar, upright, with the screen lid or no lid for a little air. They grow a little faster with 3 or 4 rinsings and they will tolerate a missed rinsing occasionally, especially in a cool house.
- When the alfalfa is about 3/4" long with little leaves put it in the sun or under a fluorescent light for a few hours, to allow it to develop chlorophyll. Then it's ready to eat.
- Lentils are ready to eat when the white shoots and roots are about 1/2' long. I don't try to get them green.
- Some times I rinse the jar of sprouts each time I eat some. This helps keep them tasting fresh.