Dissolve the salt into the warm water.
Combine maseca, sprouted lentils, and turmeric in a large bowl. Add salt water and mix to incorporate. Knead dough with your hands 2-3 minutes. Cover with plastic wrap and let sit at least 20-30 minutes.
Roll a ping pong-sized ball of dough in your hands and check the moisture. It shouldn't be sticky, but it shouldn't crack either. Adjust with more water or maseca as needed and let it rest another 10-15 minutes.
Meanwhile, heat a comal or cast iron skillet over medium heat. The pan should be hot to the touch but not smoking.
Line a tortilla press with plastic wrap, place a ping pong-sized ball in the middle and press into a circle. Keep the remaining dough covered as you work so it doesn't dry out.
Lift one hand under the plastic wrap and let the tortilla fall into the other hand. Flip onto the hot comal and leave it to cook until it is dry and toasted on the bottom, about 2 minutes. Don't try to move it beforehand.
Flip the tortilla with a metal spatula or palette knife. Cook until toasted on the other side, about 2 more minutes. Then remove to a clean kitchen towel or tortilla warmer to keep warm.
