Shrimp skewers with lentils and greens

Ingredients:

• 220 g medium shrimp, peeled and deveined
• 1 cup dry brown lentils, sorted and washed
• 1 clove garlic, cut in half
• 1/4 cup olive oil
• 3/4 tsp ground cumin
• Juice of 1 lemon
• 16 grape tomatoes
• 1 small yellow zucchini, cut into 16 slices just under 1cm thick.
• 0.5 tsp ground coriander
• 0.5 tsp smoked sweet paprika
• 2 tbsp coarsely chopped fresh dill or mint
• 2 tbsp coarsely chopped fresh parsley
• 2 green onions, thinly sliced
• Lemon wedges, for serving
• Special equipment: 8 wooden skewers, 25 cm each.

Preparation:

1. In a medium saucepan, combine 5 cups cold water, lentils, garlic, and 2 teaspoons salt. Bring to a boil, then reduce heat. Simmer until lentils are tender but still hold their shape, 20-25 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. Stir in 2 tablespoons olive oil, 1/4 teaspoon cumin, lemon juice, a few grinds of freshly ground black pepper, and 1/2 teaspoon salt. Add the lentils and toss to coat with the dressing.
2. Heat a grill pan over medium heat. Place the shrimp in a medium bowl and the tomatoes and zucchini in another bowl. To each bowl, add 1 tablespoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt, and a pinch of black pepper. Toss to coat evenly. Thread 2 shrimp, 2 tomatoes, and 2 zucchini slices onto each skewer. Let the kebabs rest at room temperature for 15 minutes.
3. Grill the kebabs until the shrimp are firm and opaque and the zucchini is tender, 1.5 to 2 minutes per side. Season lightly with salt.
4. Stir dill, parsley, and green onions into the lentil salad and divide the garnish among four plates. Top each with two shrimp skewers. Serve with lemon wedges.