Decrease the heat to low. Stir in cooked lentils. Using a potato masher, mash the lentils until they begin to break apart, but are not completely pureed. Pour in tomato puree and simmer until the puree begins to bubble and change to a darker red color, 3 – 4 minutes. Add clove, cinnamon, black pepper, pear, apple, plantain, almonds, figs, and olives. Stir to combine.