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Lentils and Rice with Fried Onions (Mujadarrah)


  • 2 tablespoons olive oil
  • 1 large white or yellow onion, sliced thin
  • 1  cup uncooked green lentils
  • 1 cup uncooked long-grain brown or white rice
  • salt and pepper to taste
  • 1/4 cup plain yogurt or sour cream or buttermilk (optional)


  1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
  2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
  3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
  4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream, or buttermilk, and remaining onions to serve.

Plum Village Veggi Burger

  • 250g canned white beans (drained) - 250g canned red beans (drained)
  • 250g canned lentils (drained) - 250g canned chickpeas (drained)
  • 250g gluten flour (wheat) - 10 tbsp vegetable oil
  • 3 tsp seasoning powder - 1 whole onion (cut into quarters)
  • 2 tsp five spices - 1 jar lid (approx. the size of a burger)
  • 1 piece of plastic wrap

Preparation time: 60 minutes Makes: Approx. 18 burgers

Plum Village Curry

  • 100g fresh mushroom
  • 100g cauliflower
  • 200g carrot
  • 100g onions
  • 2 potatoes
  • 200g tofu
  • 1 tbsp tomato paste
  • 1 tbsp curry spice
  • 1 tbsp seasoning
  • 1 tsp salt
  • 150ml coconut juice & milk (can)
  • 1 liter water; oil to fry tofu

Estimated preparation time: 60 minutes
Makes approximately: 4 servings