Mexican Lentils & Rice

Ingredients

• 2 Tbsp (30 mL) canola oil, divided
• 3 poblano chili peppers, halved lengthwise, seeded, and cut into thin strips
• 4 cups (1 L) water
• 1 (8 oz/227 mL) can tomato sauce
• 3/4 cup (175 mL) green lentils
• 3/4 cup (175 mL) long grain white rice
• 3 garlic cloves, minced
• 1 1/2 tsp (7 mL) salt
• 1 lime, halved
• 1 tomato, diced
• 2 green onions, finely chopped
• 1/2 cup (125 mL) chopped fresh cilantro