Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "b3f32067ad674ddd9108b138ae9bcc16",
    "updated": "2025-04-23T23:24:13.673Z",
    "title": "Hearty and Flavorful Vegetable Stew",
    "subtitle": null,
    "description": "This comforting stew is a complete and satisfying meal, perfect for colder evenings.  Packed with protein from beans and lentils, and enhanced with a medley of fresh herbs, it offers a nutritious and flavorful experience.  This dish is a good source of vitamins C, K, A, folic acid, and iron.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eschalion (banana) shallots (about 100g)",
          "garlic cloves",
          "carrots",
          "celery stick",
          "fresh thyme",
          "fresh rosemary",
          "fresh sage leaves",
          "new potatoes",
          "x 400g tin green lentils in water",
          "x 400g tin cannellini beans in water",
          "cavolo nero",
          "fresh parsley leaves",
          "lemon",
          "olive oil",
          "white wine",
          "vegetable stock",
          "water",
          "bay leaf",
          "dijon mustard",
          "yeast extract (eg marmite)",
          "nutritional yeast",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the ingredients: finely dice the shallots, grate the garlic, finely chop the carrots, thinly slice the celery, chop the thyme and rosemary leaves, thinly slice the sage leaves.  Slice any larger potatoes to ensure uniform size. Drain and rinse the lentils and cannellini beans. Remove the tough stems from the cavolo nero and shred the leaves. Roughly chop the parsley. Halve the lemon.",
      "Heat the olive oil in a stockpot over medium heat. Add the shallots, carrots, celery, and a pinch of salt. Cook and stir for 4-5 minutes.",
      "Add the garlic and stir for 1 minute.",
      "Add the thyme and rosemary and stir for another minute.",
      "Pour in the white wine and simmer for 1 minute.",
      "Add the vegetable stock, water, bay leaf, and mustard. Bring to a gentle simmer. Add the potatoes and cook for 12-15 minutes, or until tender. Season with salt and pepper to taste.",
      "Add the lentils, cannellini beans, and the juice of half the lemon to the stew. Simmer for 3-4 minutes.",
      "Stir in the cavolo nero, sage, yeast extract, and 10g of the parsley. Cook for 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Ensure the potatoes are tender.",
      "To serve, ladle the stew into bowls. Squeeze fresh lemon juice over each serving to taste. Sprinkle with nutritional yeast and the remaining parsley. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]