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Add 2 cups water, the barley, lentils, and ¼ teaspoon salt to a 12-inch skillet and bring to a simmer over medium heat. Reduce the heat to low, cover, and cook for 20 to 25 minutes or until tender, but still chewy.
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While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley, and ½ teaspoon remaining salt in a medium bowl. Season with pepper.
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When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl. Toss to mix. Taste for seasoning and more lemon, salt, or pepper if needed. Serve warm.
