Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en de.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "299ea0b38dc2437c98b81b3a207ee547",
    "updated": "2025-05-17T07:11:40.708Z",
    "title": "Green Lentil, Bulgur & Walnut Salad with Herbs",
    "subtitle": null,
    "description": "Tokat province is known for this delicious and nutritious salad, featuring a tabbouleh-style blend of lentils, bulgur, nuts, and fresh herbs. I adapted this recipe from my friend Hamdi, a second-hand electronics dealer and passionate hunter with a deep interest in culinary history, whom I met during my first visit to Tokat city. To create a more salad-like texture, I reduced some of the liquid and increased the amount of fresh herbs, giving the dish a vibrant and fresh flavor. Each cook in Tokat has their preferred mix of herbs, which varies especially in spring when locals forage in the nearby hills. Feel free to experiment with herbs according to seasonal availability at the market or your garden. The salad traditionally uses small local lentils, but French green lentils work well as a substitute. Allow the salad to rest for at least an hour before serving with crisp lettuce leaves or blanched grape leaves for wrapping. It also pairs wonderfully with baked salmon or roasted chicken.",
    "ingredients": [
      {
        "section": "For the salad",
        "ingredients": [
          "water",
          "fine sea salt",
          "le puy lentils",
          "coarse bulgur",
          "anaheim or other mild green chiles, stemmed, seeded, and coarsely chopped",
          "ripe tomato, halved crosswise and grated on a box grater",
          "packed mixed fresh herbs and greens, such as dill, parsley, mint, purple or italian basil, chervil, arugula, and/or purslane",
          "scallions, white and green parts, thinly sliced",
          "walnuts, coarsely chopped",
          "turkish or other crushed red pepper flakes, or taste (optional)."
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "tomato paste",
          "olive oil",
          "fine sea salt, or taste"
        ]
      }
    ],
    "instructions": [
      "1. Cook the lentils and bulgur: In a medium saucepan, bring the water to a boil and add 1 teaspoon of the salt. Add the lentils and simmer partially covered until they are nearly cooked through—tender on the outside but still firm in the center—about 15 minutes. Stir in the bulgur and continue cooking until tender, about 10 more minutes. Drain the lentils and bulgur and transfer to a large bowl.",
      "2. While the lentils and bulgur cook, prepare the dressing: In a small bowl, whisk together the tomato paste, olive oil, and the remaining ½ teaspoon salt until smooth.",
      "3. Pour the dressing over the warm lentils and bulgur, tossing to coat evenly. Allow to cool to room temperature.",
      "4. Add the chiles, grated tomato, fresh herbs, scallions, walnuts, and red pepper flakes if using to the lentil mixture. Toss well, taste, and adjust seasoning with salt if needed. Let the salad sit for at least an hour, or up to 4 hours, before serving."
    ],
    "notes_ingredients": "This salad traditionally uses small local lentils from Tokat; French green lentils make a suitable alternative.",
    "notes_instructions": null
  }
]