Shrimp Kebabs with Lentil Herb Salad
Ingredients
- 1 cup dried brown lentils, picked through and rinsed
- 1 clove garlic, halved
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon ground cumin
- Juice of 1 lemon
- Freshly ground black pepper
- 8 ounces medium shrimp, peeled and deveined
- 16 grape tomatoes
- 1 small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked sweet paprika
- 2 tablespoons roughly chopped fresh dill or mint
- 2 tablespoons roughly chopped fresh parsley
- 2 scallions, thinly sliced
- Lemon wedges, for serving
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