Craptastic Soup

Last week I had a hard day.   I came home and to relax I made one of my favorite soups, Ezogelin.  Note: It is my favorite soup to eat,  I have never made it before.  I cracked open a cookbook and followed the recipe exactly.  It was horrid.  Ezogelin soup has finely cracked bulgur and red lentils in it.  It was flat tasting and the bulgur soaked up too much of the the liquid. It was like sludge.  I could have added more liquid, but it was not tasty enough and I would have ended up with WAY too much soup. 
I have manage to revitalize the soup though! In two ways!

-Jules

Bulgur Pilaf

Lentil Soup

The original recipe for the Ezogelin soup was
1 liter of water
1 onion chopped
1 tablespoon of tomato paste
100 grams of red lentils
100 grams of fine bulgur
(Warning: Do not follow this soup recipe)
The onions were sautéed and then the rest of the ingredients were to be added and boiled.  As stated before, the soup was flat and the consistency was wrong.
I split in half and salvaged it in two ways.  To make the pilaf I put half the lentil mix in a saucepan, brought it to a boil and then added a cup of larger grain bulgur then sautéed onions and peppers and added them in with more pepper, paprika and cumin. 
To save the soup I added more tomato paste and pepper paste.  I also sautéed minced garlic and added chicken broth. 
I ended up with two experimental dishes which worked out great and I did not have to throw out the original craptastic soup.  Total Win!