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Combine ½ cup of dried brown lentils and 1½ cups of water in a pot and bring to a boil. Reduce heat to medium low, cover and simmer for 15-20 minutes until lentils are tender and most of the water has been absorbed. Drain any remaining water if necessary.
Once cooked, spread the lentils on a lined baking sheet into an even layer. Bake at 400°F for 10 minutes, until the lentils are completely dry.
While the lentils are roasting, whisk together the egg white, maple syrup, oil, vanilla extract, cinnamon and salt.
Transfer the roasted lentils to a mixing bowl and add the oats, pumpkin seeds and almonds. Pour in the wet ingredients and mix the granola thoroughly, until no dry pieces remain. Spread into an even layer on the baking sheet.
Turn your oven down to 300°F. Bake the granola for 45 minutes until it is fragrant and nicely browed in color. Let the granola cool completely on the baking sheet.
Once cooled, sprinkle the granola with dried cranberries. Break up the granola clusters slightly with a spatula.