Rinse the lentils under cool water and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ground cumin, cooking for an additional minute until fragrant.
Add the rinsed lentils, orange zest, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender but not mushy.
In the last 5 minutes of cooking, add the frozen peas and halved cherry tomatoes to the pot, stirring gently.
Season with salt and pepper according to your taste. Remove from heat and let rest for 5 minutes.
Meanwhile, prepare the bread bowls by cutting the tops off and gently hollowing out the insides.
Spoon the lentil mixture into each bread bowl and garnish with fresh dill. Serve warm with lemon wedges on the side.
