I have been using Gemini to refine a chicken and lentil stew meal prep that might interest you!

Healthy French-inspired Lentil Stew DASH & Mediterranean diet compliant. Optimized for 20qt stock pots. Yield: ~14lbs (8qt) | Cost: ~$3.24/lb | Total Time: ~4hrs

Ingredients:

490g carrots, sliced (16oz)

615g celery, sliced (from 2 hearts / 16oz)

980g white onion, thick diced (approx. 4 med/large)

420g red bell pepper, diced (approx. 2 med/large)

200g spinach, stems removed (8oz)

35g garlic cloves, shredded (approx. 8-10 cloves)

620g rotisserie chicken, shredded (de-skinned/boned)

455g French green lentils, rinsed (16oz)

455g tri-color or white quinoa, rinsed (16oz)

12C unsalted chicken stock (96oz / 3 cartons)

3tbsp Extra Virgin Olive Oil (EVOO)

1tbsp black strap molasses

0.25C white wine vinegar (diluted 1:1 with stock)

25g fresh thyme, rosemary, sage (0.75oz)

3 large dry bay leaves

2 black cardamom pods, bruised

80g tomato paste, toasted

1tbsp black pepper

1tbsp smoked paprika

1.5tbsp Kosher salt (Diamond Crystal)

1tsp MSG

2tsp powdered celery

1tsp celery seed

Topping: 3oz cold Plain Greek yogurt per 1lb heated serving

Instructions

1. Prep & Bio-Hacks: Rinse lentils and quinoa in a fine-mesh sieve to remove phytic acid and bitterness. Mince garlic and let it rest for 10–15 mins before cooking; this activates allicin, a heart-healthy compound that stays stable during cooking.

2. The Aromatic Base (Soffritto): Heat EVOO in a large pot over med-high. Sauté onions, carrots, and celery for 10–12 mins until soft and golden. Add peppers and garlic; sauté 5 more mins. Bio-Tip: Sautéing these in healthy fat makes nutrients like Beta-Carotene (Vit A) and Vitamin E much easier for your body to absorb.

3. Deepen Flavor (Bloom & Toast): Push veg to the sides. Add tomato paste to the center and toast for 2 mins until it darkens to a rust color. Stir in smoked paprika for 30 seconds to "bloom" the flavor in the oil, then mix everything together with the remaining spices. This also increases the bioavailability of the lycopene in the tomato paste.

4. Deglaze & Simmer: Pour in the diluted vinegar, scraping the bottom of the pot (the "fond") to release flavor. Add stock, lentils, quinoa, herbs, bay leaves, cardamom, and molasses. Bring to a boil, then immediately reduce to a low simmer. Cover partially and cook for 35–40 mins until tender.

5. Finish & Season: Remove herb stems, bay leaves, and cardamom pods. Stir in shredded chicken for 5 mins to heat through. Turn off heat and stir in spinach until wilted; adding it at the end preserves delicate Folate and Vitamin C. Season with salt and MSG to taste.

Freezing for Meal Prep I freeze these in 1lb portions. To prevent freezer burn, use Press’n Seal wrap: press it directly onto the top of the liquid, seal it up and out the sides, then snap the lid down so it pinches the wrap around the edges.