Pakistani rice and lentils

1 c  Lentils
      2 c  Long grain rice
      1 c  Chopped onions
      5 c  chicken stock
    1/3 c  Melted butter
      2 ts Salt
      1 ts tumeric
 
  Soak the lentils in cold water to cover for 2 hours.  Drain well. Combine
  the lentils, rice and onions in a large casserole.  Stir in remaining
  ingredients, then cover.  Bake in a preheated 425 F. oven for twenty-five
  minutes.  Stir rice and lentils gently to mix well, then bake for 20
  minutes longer or till the rice is tender and the liquid absorbed. One tsp
  curry powder may be added if you like.
  
  Posted by Bob Stein.