How does lentils' nutritional profile change in germinating lentils in water?
I do not have any information on the change itself, but neither does that claim in Wikipedia.

However, I would refer you to the discussion page of lentil's and read over the community's discussion regarding the article's nutrition claims generally. They are not pleased with many of the claims, and have been active in moderating it. Also of note, the claim has no citation.

Upon my reading, I would not take for granted that the minor act of sprouting in water changes nutritional value substantially, especially as compared to deep-frying them or other processes.

That said, you might refer to the general sprouting article:


  These nutrients are essential for human health. To clarify, the nutritional changes upon germination &amp; sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”


It goes on to explain that, according to studies done by Chavan &amp; Kadam (1989), Cuddeford (1989) and Shippard (2005), changes during the sprouting process result in:


Increases in protein quality
Increases in crude fiber content
Increases in essential fatty acids
Increases in vitamin content


The article cites a claim from the Shipard (2005) study: "“When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”