Place the red split lentils, green lentils, chopped bell peppers, sliced green onions, butter, cilantro and broth in a large pot.
Cover the pot and bring the mixture to a boil. Cook for 15 minutes and then add the crushed tomatoes, salt, pepper, turmeric and cinnamon. Reduce heat, cover the pot, and simmer until the vegetables are tender.
Remove from heat and let the soup cool slightly. Then puree in a blender until smooth. Return the pureed soup back to the pot, add milk and heat for couple of more minutes (don't let boil). Garnish with slivered almonds and serve with lemon juice.