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": "92650c22a6a041fbad638d853ad74b41",
    "updated": "2025-05-17T21:27:10.468Z",
    "title": "Lentil, Garlic, and Pasta Soup",
    "subtitle": null,
    "description": "Similar to lentil pilafs, this is a traditional dish from a time when people created filling, affordable meals. In the Middle East, beans and legumes were commonly used as a protein source instead of more costly and less accessible meat. These vegetarian and vegan dishes compensate for the absence of meat with rich flavors. The earthy lentils, pungent garlic, and tender pasta in this soup combine to create a deeply satisfying dish. For added flavor, garnish with parsley and either sumac or lemon juice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onion, finely diced",
          "lentils (green or brown), picked over and rinsed",
          "ground cumin",
          "black pepper",
          "salt",
          "tagliatelle or linguini, broken into 5 cm lengths"
        ]
      },
      {
        "section": "To serve (optional)",
        "ingredients": [
          "chopped flat-leaf parsley, sumac or lemon juice"
        ]
      }
    ],
    "instructions": [
      "Heat half of the olive oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, for 6-8 minutes until the onions soften and start to brown at the edges.",
      "Add the lentils, ground cumin, and black pepper, stirring to combine.",
      "Pour in 6 cups (48 fl oz/1.5 liters) of water, add the salt, and bring to a boil. Partially cover the pot and reduce heat to maintain a gentle simmer. Cook until the lentils are tender but still hold their shape, around 20-30 minutes depending on the variety.",
      "Once the lentils are done, add the pasta. Increase the heat to a lively simmer, cover, and cook for 10-15 minutes or until the pasta is tender.",
      "Meanwhile, heat the remaining olive oil in a small skillet. Add the garlic and cook for about 3 minutes until it becomes fragrant and lightly golden. Be careful not to burn the garlic.",
      "Pour the garlic and oil mixture over the lentils and pasta, stirring to combine.",
      "If the soup is too thick, add 1 cup (8 fl oz/250 ml) water and bring to a boil. If it is too thin, continue cooking for a few more minutes until some liquid evaporates. Aim for a consistency similar to bean soup—not too runny but not as thick as pudding.",
      "Serve in individual bowls and garnish with parsley and sumac or lemon juice, if desired."
    ],
    "notes_ingredients": "Traditionally, this dish uses a dough made from flour, water, and salt that is rolled thin and sliced into short fettuccine- or linguini-like strips. I use dried linguini broken into short pieces, but fresh pasta can achieve almost the same result. If you find fresh tagliatelle, linguini, or fettuccine, simply cut it into strips and add it to the soup, remembering it will cook faster, about 3 minutes. For convenience, you can also use any small dried pasta shape.",
    "notes_instructions": null
  }
]