Roasted Eggplant And Lentil Soup

Ingredients

• 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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