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Barley and Lentil Soup with Swiss Chard

['1 tablespoon olive oil', '1 1/2 cups chopped onions', '1 1/2 cups chopped peeled carrots', '3 large garlic cloves, minced', '2 1/2 teaspoons ground cumin', '10 cups (or more) low-salt chicken or vegetable broth', '2/3 cup pearl barley', '1 14 1/2-ounce can diced tomatoes in juice', '2/3 cup dried lentils', '4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)', '2 tablespoons chopped fresh dill']

Heat oil in heavy large nonreactive 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 10 cups 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.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

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