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": "c04c9df2a2c1471baf574b9727a32ad0",
    "updated": "2025-05-08T02:44:39.841Z",
    "title": "Lentil Bolognese",
    "subtitle": "Earthy, frugal, and satisfying.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "carrots",
          "olive oil",
          "onion",
          "puy lentils",
          "vegetable stock",
          "salt",
          "pappardelle",
          "crème fraîche",
          "balsamic vinegar"
        ]
      },
      {
        "section": "Lentils and golden onions, smoked bacon, crème fraîche",
        "ingredients": [
          "puy lentils",
          "little olive oil or butter",
          "thinly sliced onion",
          "chopped smoked bacon rashers",
          "roughly chopped parsley",
          "couple of tablespoons of crème fraîche",
          "steamed brown rice or pasta"
        ]
      },
      {
        "section": "Lentils, green peas and grilled salmon",
        "ingredients": [
          "puy lentils",
          "cooked broad beans",
          "cooked peas",
          "finely sliced spring onions",
          "olive oil",
          "pieces of crumbled grilled salmon"
        ]
      },
      {
        "section": "Goat's cheese, lentils, olive oil",
        "ingredients": [
          "puy lentils",
          "vegetable stock",
          "olive oil",
          "salt",
          "pepper",
          "thick slices of english goat's cheese (tymsboro, ragstone or dorstone).",
          "feta cheese",
          "thyme leaves"
        ]
      }
    ],
    "instructions": [
      "Dice the carrots into small pieces, peeling them if preferred. Cook them over medium heat in 3 tablespoons of olive oil in a deep pan.",
      "Peel and finely slice the onion, add it to the pan, and cook for about 15 minutes until the onion turns a rich golden color and the carrots begin to brown.",
      "Add the rinsed Puy lentils (200g) to the pan, then pour in 1 litre of vegetable stock and bring the mixture to a boil.",
      "Reduce the heat to a simmer and cook until the lentils are tender, usually between 25 and 40 minutes. Season with salt near the end of cooking.",
      "Meanwhile, bring a large pot of water to a boil, add salt generously, and cook 300g of pappardelle until al dente.",
      "While the pasta cooks, remove half of the lentils and some cooking liquid, and blend them to a coarse purée using a blender or food processor. Return this mixture to the pan and stir well.",
      "Stir in 2 tablespoons of crème fraîche and 1 tablespoon of balsamic vinegar, then taste and adjust the seasoning as needed. Heat gently until almost boiling.",
      "Drain the pasta and serve it in warm bowls, topping with the lentil ragù."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Any ribbon-shaped pasta works well with the lentil ragù, as do many smaller pasta shapes that can hold sauce, such as orecchiette."
  }
]