I have been sprouting lentils for two years. I just by GV brand from Walmart for less than a dollar per pound bag.

Started when I was clearing the pantry before moving to the west coast. The sprouting lids I think might date to the 1970’s and fit a mason jar.

I soak them about 24 hours, only because I will start them when I see I am low at breakfast and drain them the next day.

I let them sprout on the counter. Three or four days later they are done.

All the lentils from the supermarket that I've tried (and all legumes for that matter) have successfully sprouted: brown, pardina, black (beluga), and red. They're also good raw when sprouted, but not pardina, which I found ended up with occasional super-hard ones that hurt my teeth.

Make sure they still have their hull, but other than that normal grocery store lentils will sprout.