Mom always prepared a large amount of this so it would last us the whole month!

In a large mixing bowl, combine the red lentils and yellow lentils.

Add the ground turmeric, ground cumin, paprika, garlic powder, onion powder, dried parsley, dried cilantro, salt, and black pepper to the lentils.

Stir the mixture until all the ingredients are evenly distributed.

Transfer the mixture into a clear glass jar with a tight-fitting lid for storage.

To prepare the soup, bring 8 cups of water or broth to a boil in a large pot.

Add the entire jar of spiced lentil mix to the pot and reduce the heat to a simmer.

Cover and cook for 25-30 minutes, or until the lentils are tender.

Serve hot, garnished with fresh herbs or a squeeze of lemon, if desired.

For a heartier soup, add diced carrots, celery, and onions when simmering the lentils. You can also incorporate cooked shredded chicken or crumbled sausage for added protein. If you prefer a creamier texture, blend half of the soup with an immersion blender before serving. For a vegan option, ensure the broth used is vegetable-based. Feel free to adjust the spices to suit your taste, adding more heat with a pinch of cayenne pepper or a touch of sweetness with a dash of cinnamon.