Roasted Eggplant And Lentil Soup

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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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