Cook rice and lentils. Drain. Finely chop onions and garlic and fry in oil. Salt and pepper. Slice the carrot and sauté, 3-5 minutes. Add raisins and stir. Put in a bowl and mix with rice, lentils and dill.
Mix the dressing ingredients and mix under the salad. Garnish with chopped parsley and pomegranate seeds.