Beans have natural toxins ,enzymes and substances which can interfere with digestion.Interference with the action of trypsin a major protein digesting enzyme causes gas.The inhibitor of this action is generaly denatured by sprouting or cooking!The larger the bean the more inhibiting potential.Soy being a very large bean is notorious for its gassing effect.I personaly find that lentils that are sproted over 3 days are to fiberous for my internal constitution.I would recomend decreasing consumption and experiment with differant sprouting times for better digestive potential.And you can always stir fry or make chilli with theme.Good luck and happy sprouting!!