Refreshing lentil salad

2    plum (Roma) tomatoes, seeded and diced    2 2    oranges, peeled and cut into segments    2 1 can (19 oz)    lentils, drained and rinsed    540 mL 1/2 cup    sliced green onions coarsely chopped    125 mL 1⁄4 cup    fresh cilantro    60 mL 3 tbsp    coarsely chopped dried cranberries    45 mL 1⁄3 cup    freshly squeezed lemon juice    75 mL 2 tbsp    canola oil    30 mL 1⁄2 tsp    freshly ground black pepper    2 mL 1⁄4 tsp    salt    1 mL 1⁄4 cup    toasted slivered almonds    60 mL In a large bowl, combine tomatoes, oranges, lentils, green onions, cilantro and cranberries. Drizzle with lemon juice and oil; toss to coat. Sprinkle with pepper and salt. Top with toasted almonds.