Lentil Soup

2 tablespoons olive oil
1/2 of 1 large white onion, chopped
3 carrots, grated
3/4 t ground marjoram
3/4 t dried thyme
28 oz can chopped canned tomatoes
4 cans chicken broth (approximately 8 cups)
2 c lentils, rinsed and picked
1/4 t garlic powder
salt and pepper to taste
1 c grated cheddar cheese (optional)

In large stock pot sauté onions, carrots, marjoram and thyme in olive oil over medium-high heat 5 minutes. Add canned tomatoes (with liquid), broth and lentils; bring to boil. Reduce heat to low, cover and simmer for a minimum of 1 hour. Add garlic powder, salt and pepper to taste and simmer 5 minutes. Garnish with grated cheddar cheese if desired. Serves 12.