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2 lbs (about 3 large) russet potatoes, peeled and diced
1⁄3 cup (85 mL) red lentils
1 garlic clove, peeled
4 kale leaves, stems discarded, thinly sliced
½ cup (125 mL) milk or half & half
¼ cup (60 mL) butter
¼ cup (60 mL) freshly grated parmesan
freshly ground black pepper, to taste
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