Lentil Tetelas (Lentil Masa Dumplings)

Directions

1. In the bowl of a stand mixer or in a metal bowl, combine masa, water, and salt. Knead well until a smooth dough forms, and continue working for an additional 3-5 minutes thereafter.
2. Divide dough into 10 equal balls and cover with a damp towel, allowing to rest for 10 minutes.
3. While dough is resting, heat a sauté pan and add oil and onions, cooking until translucent. Add lentils and cook, stirring until they are dry but still creamy. Add a touch of water if they become too dry. Remove from pan and set aside.
4. When dough is ready, take a ball and press it flat between two sheets of plastic or parchment paper on either a tortilla press or under a sheet tray to create a thin, round 6-inch diameter.
5. Remove top plastic or parchment and spread 1-2 Tbsp (15-20 mL) of lentil mixture on top of the masa. Using the bottom plastic, gently fold the edges of the circle into the center, forming a triangle shape to close the tetela.
6. Remove the tetela from the plastic and place on a pre-heated flat top or sauté pan and cook for 1-2 minutes per side. Remove from pan when you see brown spots beginning to appear on the outside. Repeat this process with the remaining dough and filling.
7. To serve, garnish with crema, queso, and salsa.

Chef’s Tip: Tetelas are traditionally made with plain refried beans. In this case, we are making refried lentils – to punch up the flavor, try adding 1 Tbsp (15 mL) of cumin and ½ Tbsp (7 mL) of paprika to the lentils.