In a large bowl, combine the lentils, olive oil, olives, onion, fennel, cranberries, 1 tablespoon of the lemon juice, oregano, and garlic, and allow these ingredients to marinate at room temperature for about 30 minutes.

In a large bowl, combine the lentils, olive oil, olives, onion, fennel, cranberries, 1 tablespoon of the lemon juice, oregano, and garlic, and allow these ingredients to marinate at room temperature for about 30 minutes.

Stir the quinoa, parsley, remaining 2 tablespoons of lemon juice, salt, and pepper into the lentil mixture, and combine well. Tweak lemon juice, salt, and pepper to taste, and serve family style. 

Stir the quinoa, parsley, remaining 2 tablespoons of lemon juice, salt, and pepper into the lentil mixture, and combine well. Tweak lemon juice, salt, and pepper to taste, and serve family style.