CAN/SHOULD USE REGULAR SEED NOTHING SPECIAL MAY ALSO USE
fenugreek, mung bean, lentil pea, chickpea, soybean
oat, wheat, corn, rice barley, kamut, quinoa, amaranth, buck wheat
sesame, sunflower, almond, hazelnut, linseed, peanut
broccoli, carrot, spinach, cabbage, celery, fennel, onion, parsley, radish, turnup, beet, watercrest, mustard, arugula, lemon grass, lettuce, mizuna, milk thistle, tatsoi.

ok. Thanks! Can I use lentils, mung bean, etc that I can get from somewhere like whole foods to cook with or should I buy them from a seed provider? I'm just wondering do those sprout and/or do they treat the beans with something, even the organic ones.

1) May use seed from any source ie. local seed store, local food mart or a "organic" store.
2) only concern is a "souring of the seed, contamination of seed & unhygienic production with high microbial counts
NOTE: this can also occure in comercial production of sprouts!