Rinse the lentils in a sieve and boil in 1 l unsalted water for about 40 minutes.
Meanwhile, for the dressing, wash the lemon hot, dry and finely grate the peel. Halve the fruit and squeeze it. Mix lemon juice and peel, tahini and 8 tbsp. water. Season to taste with salt, pepper and 1 tablespoon of sugar.
Peel the onion and cut into fine strips. Peel, wash and thinly slice the carrots. Clean, wash and finely dice the bell peppers. Peel garlic and chop finely. Heat oil in a pan. Fry the carrots for about 5 minutes while turning. After about 3 minutes add garlic and paprika. Season with salt.
Wash the dill, shake dry, pluck flags from the stems and cut finely. Drain the lentils and let them drain well. Mix with onion, vegetables, half dill and half dressing, season again if necessary. Serve, sprinkle with remaining dressing, sprinkle with remaining dill.