Spicy Tex-Mex Bowl

1/3 cup lentils
1 1/3 cups water
5 strips bacon
1 onion, chopped
1 can (16 oz) pinto beans, undrained
1 can (16 oz) red kidney beans, undrained
1 can (15 oz0 diced tomatoes, undrained
2 tablespoons ketchup
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes


1. Boil lentils with water for 20 to 30 minutes, drain
2. In small skillet, cook bacon until crips; remove, drain. In same skillet, cook onion in bacon drippings until soft
3. Combine all ingredients in teh crock pot and cook for 5 to 6 hours on high or 3 to 4 on low.
4. Add pay leave before serving.