Lentil Stuffed Pupusas

Directions

1. Combine 1 Tbsp (15 mL) of oil and 1 cup (250 mL) warm water in a small bowl.*
2. Line a medium tray with parchment paper.
3. Whisk together masa and salt in a medium bowl. Slowly add warm water, stirring constantly, until all of the water is incorporated, and dough is moist and pliable. Start with 3 cups warm water and add more as needed to reach your desired consistency.
4. To prepare the stuffing, combine cheese, red lentils, and green lentils in a prep bowl. Be sure to properly blend so every pupusa gets a correct amount of cheese and lentils.
5. Dip your hands in oil and warm water mixture to moisten your fingers and palms. Scoop out approximately 2 oz (60 g) of the dough, a little larger than a golf ball. With your hands, roll into a ball then gently press back and forth between your palms, shaping the dough into a disc, 3 to 4-inches wide. Add a large pinch of lentil mixture to the center of the disc and gently press the sides up all the way around to seal. Use your palms to press the ball back into a disc about ½ inch thick and place on prepared tray. Repeat with remaining dough.
6. Heat remaining oil in a large non-stick skillet or griddle over medium-high heat. Cook pupusas until cooked through and lightly browned, 5 to 6 minutes per side. Serve hot with shredded pickled vegetables, such as carrot, daikon, or cabbage.
7. Serve warm.