Cook carrots according to package directions.
In a large pot over high heat, add the vegetable broth, lentils, onions, garlic, salt and pepper, and bring to a boil.
Add the carrots, along with any remaining sauce, to the pot. Cover the pot with a lid and cook for another 10 minutes.
Using an immersion blender right in the pot, add the lemon juice and blend the soup until smooth.
Ladle the soup into bowls and garnish with fresh chopped dill. Enjoy!