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

Instructions

1. Special equipment: eight 10-inch skewers
2. Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, 1/4 teaspoon of the cumin, the lemon juice, a few grinds of pepper and 1/2 teaspoon salt. Add the drained lentils and toss to coat.
3. Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes.
4. Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 1/2 to 2 minutes per side. Sprinkle lightly with salt.
5. Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side.