For sprouting seeds, go to the local co-op if you don't have a bulk food section in the nearest supermarket. Lentils are found in bags everywhere. I buy sprouting radish and pea seed from Osborne's in western Washington, www.osborneseed.com - cheaper than at the co-op. I don't do soybeans because of the trypsin enzyme inhibitor. Ten Talents is an old cookbook that has a good section on sprouting, vitamin values, etc. For a jar, just use a widemouth canning jar with a ring and lid. Replace the lid with a piece of nylon window screen cut to the same size with a scissors. Soak the seeds overnight or even a whole day, then pour off the water. Rinse with cold water at morning and night. Spin the jars a little to spread out the seeds on the inside of the jar. Lay the jars on their side on a towel (they drip) on top of the refrigerator and over the next few days watch Nature in action. I like alfalfa, clover and radish raw, but lentil, mung and other large seeds lightly steamed. When sauteeing tofu, vegetables, etc. I just wait until the dish is almost done, then add the sprouts, turn off the heat and cover the pan (cast-iron is especially good for this as it holds heat well). In a couple of minutes the sprouts are lightly steamed. This method is very forgiving, so don't worry - just do it. The same with the actual sprouting.