Heat oil in heavy large pot over medium high heat.  Add onions and carrots.  Sauté until onions are golden brown, about 10 minutes.  Add garlic and stir 1 minute.  Mix in cumin. Stir 30 seconds.  Add broth and barley, bring to boil.  Reduce heat.  Partially cover and simmer 25 minutes.  Stir in tomatoes with juice and lentils.  Cover and simmer until barley and lentils are tender, about 30 minutes.  Stir in tomatoes with juice and lentils.  Cover and simmer until chard is tender, about 5 minutes.  Stir in dill.  Season soup with salt and pepper to taste.  Thin with more broth if desired.