Lentil and Rice Salad with Tumeric

1. Boil the lentils with 6 cups water. Once the water boils, keep boiling on high to medium-high heat uncovered, for about 30 minutes or until tender; stir the lentils gently every 10 minutes or so. Once cooked, set aside and drain excess water if there is any. In another pot, cook rice with four cups of water (add salt to the pot to taste), until the rice has absorbed all or most of the water. Set aside.
2. In a skillet, add the chopped onion and liberal amounts of olive oil. Cook on medium-high for about 5 minutes, before adding garlic, turmeric, raisins, and black pepper. Stir until the onions are transluscent.
3. Add the rice and lentils to the pan, sitr, and cook on medium to low heat for around 3 more minutes before killing the heat. Add salt to taste. Add tomato, olive oil, vinegar and salt to lettuce, all to taste. Add the lentil/rice mixture, still warm. Add a small handful black sesame seeds, if using. Mix and serve.
Source of recipe: Based partly on a Middle Eastern recipe. It was called "saffron rice" before, but I can't afford saffron and turmeric is so tasty and good for you. I added the lettuce, tomato and vinegar. It's really satisfying together.