Sweet Curry Grilled Shrimp with Lentils, Quinoa and Apple

Name: Sweet Curry Grilled Shrimp with Lentils, Quinoa and Apple
Ingredients: 30 large shrimp (peeled and deveined); 2 tablespoons grainy brown mustard; 2 tablespoons sweet curry powder; 2 tablespoons cumin seeds; 1 teaspoon tumeric; ½ teaspoon ground cloves; 1 teaspoon ground nutmeg; ½ teaspoon kosher salt (plus more for seasoning); ¼ teaspoon freshly cracked black pepper (plus more for seasoning); 1 cup chopped fresh cilantro leaves; ½ cup chopped fresh basil leaves; 1 medium shallot (peeled and chopped); 2 cloves garlic (peeled and minced); ¼ cup freshly squeezed lemon juice; ¼ cup mirin; ¼ cup rice vinegar; 2 tablespoons honey; 1 cup canola oil (or other mild flavored oil); ½ cup black lentils; 1 small onion (peeled and halved through root end); 1 carrot (quartered crosswise); 1 stalk celery (quartered crosswise); 2 cups vegetable stock (divided); ½ cup quinoa; 1 (15 oz) can chickpeas (drained and rinsed); 2 Roma tomatoes (halved, seeded and diced); 1 Granny Smith apple (peeled, cored and diced); 3–4 button mushrooms (diced)

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