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": "bb795c9459f940c58ba887ea8a3550b1",
    "updated": "2025-04-19T19:57:36.088Z",
    "title": "Spiced Lemony Lentils with Roasted Potatoes",
    "subtitle": null,
    "description": "This hearty vegetarian dish combines tender lentils with the satisfying addition of chickpeas and crispy roasted potatoes, creating a flavorful and complete meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(175g) puy lentils, rinsed and any grit removed",
          "(900ml) vegetable stock",
          "salt and freshly ground black pepper",
          "potatoes, peeled and cut into (25.4 mm) (2.5cm) cubes",
          "olive oil",
          "red chiles, seeded and finely chopped",
          "cumin seeds",
          "garlic cloves, finely chopped",
          "zest of",
          "onion, finely chopped",
          "red pepper, seeded and finely chopped",
          "can chickpeas, drained and rinsed",
          "juice of",
          "flat-leaf parsley, finely chopped"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C). Place lentils in a large pot, cover with vegetable stock, season well, and bring to a boil. Skim off any surface foam, then reduce heat and simmer for 30-40 minutes, or until lentils are tender. Add more stock if needed during cooking. Drain the cooked lentils and set aside.",
      "While the lentils simmer, prepare the potatoes. Toss them with 1 tablespoon of olive oil, then spread them in a large roasting pan with the chopped chiles and cumin seeds. Season generously with salt and pepper. Roast for 30-35 minutes, stirring or shaking the pan halfway through.  Add the minced garlic and lemon zest at the halfway point as well.",
      "In a large, heavy, deep skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and red pepper, and cook for about 5 minutes, until the pepper softens.  Combine the cooked lentils, chickpeas, and the sautéed vegetables in the skillet.  Stir in the lemon juice and chopped parsley. For a more liquid consistency, add a little heated vegetable stock and cook for a few more minutes. Serve the lentil mixture topped with the crispy roasted potatoes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]