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One 1 1/4-pound eggplant, quartered lengthwise
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 cup French green lentils (5 1/2 ounces)
14 large sage leaves
2 cups chicken stock or low-sodium broth
1 cup 1 percent milk
1 tablespoon fresh lemon juice
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1st Keep
 Celestielj
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