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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