In a large saucepan over medium-high heat, heat the olive oil. Add the onions and cook until tender, about 5 minutes.
Add the onions and cook until tender, about 5 minutes.
Add the vegetable broth and orange juice, and bring to a boil. Add the lentils, brown rice, cranberries, and salt, stirring well to mix, and return to a boil.
Reduce heat to low; cover and simmer for 5 to 7 minutes.
Remove from heat and add walnuts, stirring well to mix. Re-cover and let stand for 5 minutes, or until all the liquid is absorbed.
Fluff with a fork before serving.