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Combine lentils and 2 cups water in a small saucepan. Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain and cool slightly.
Preheat the oven to 375°F. In pie crust, layer squash, collard greens and lentils. Sprinkle with cheese. Whisk eggs, milk, salt and pepper together in a medium bowl. Pour egg mixture over lentil mixture. Place pie on a large rimmed baking sheet and bake until crust and top of pie are browned and middle is just set, about 40 minutes. Cool 10 minutes before cutting into wedges.