Heat a 4 quart saucepan over medium heat, and place the olive oil and onions, garlic and carrots in. Saute the vegetables for about 4 minutes, till the onions look clear. In a tea infuser place the bay leaves, whole peppercorns, and allspice berries. Put the filled tea infuser in the saucepan, making to hook the end onto the pan for easy removal later. Add the cumin, marjoram and the vegetable broth. Stir to mix up all the ingredients again. Add the green lentils and turn the heat down to low and cover. Let this simmer for 45 minutes. After the time is up ladle the soup into a blender and blend until smooth. Divide up between two large bowls and enjoy.