Place 2 tablespoons of red clover seeds in a glass sprouting jar with 1/2 cup water. Do the same with the lentils and fenugreek seeds. With mung bean seeds, you need to pick out any broken ones and/or any debris.

The next day, be sure to keep the mesh securely in the jar and then drain the water. Rinse and drain the seeds in fresh water again. Throwing away all the water.

To obtain well-drained seeds, place the jar at a 45-degree angle, in a dark, cool place.

Daily rinse and drain the seeds twice a day for 3 – 6 days.

Lentils and mung beans will be ready in 3 to 4 days. Fenugreek seeds will be ready in about 5 days and red clover seeds in about 6 days. Both will need to be exposed to the sun or artificial light (in their respective bottles) so that they develop the chlorophyll (green color) that is so healthy.

When the sprouts are ready, you can consume them in both raw and cooked foods.

Any sprouts that are not used can be stored in the refrigerator.