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": "bdcb56699be840bd9575d2aa51fcab5d",
    "updated": "2025-05-17T08:21:49.557Z",
    "title": "Tomato and Green Lentil Noodle Soup with Croutons",
    "subtitle": "Kesme Aşı",
    "description": "This warming soup from Kars province features green lentils paired with a tomato broth infused with aromatic purple basil. Filled with chewy noodles and topped with butter-crisped croutons made from the noodle dough, it offers a hearty and satisfying one-dish meal.",
    "ingredients": [
      {
        "section": "For the dough",
        "ingredients": [
          "all-purpose flour, plus additional for kneading",
          "fine sea salt",
          "egg",
          "tepid water, or needed"
        ]
      },
      {
        "section": "For the soup",
        "ingredients": [
          "unsalted butter or olive oil, or combination",
          "onion, diced",
          "carrot, peeled and diced",
          "fine sea salt",
          "garlic cloves, minced",
          "ripe tomatoes, chopped, juices reserved, or one 425 g can tomatoes, chopped, with their juices",
          "turkish or other crushed red pepper flakes, or taste",
          "heaping tablespoon dried purple basil (or substitute 1 tablespoon dried regular basil plus 1 teaspoon ground anise).",
          "tomato paste, mixed with 60 ml warm water",
          "potato, peeled and diced (optional).",
          "flat green or brown lentils, soaked overnight, or le puy lentils, unsoaked",
          "hot water",
          "unsalted butter",
          "olive or vegetable oil",
          "dried purple or regular basil, for serving (optional).",
          "crushed red pepper flakes, for serving"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the noodle dough: In a large bowl, whisk together the flour and salt. Create a well in the center and break the egg into it. Use your finger to break the yolk and mix it with the white, then gradually incorporate the flour from the sides. Press the mixture together with the heel of your hand until it becomes relatively dry and crumbly. Add water 1/4 cup at a time, mixing after each addition, until the dough is somewhat firm and leaves an imprint when pressed. Lightly flour your work surface, turn out the dough, and knead for about 5 minutes until smooth, adding more flour as needed to prevent sticking. Wrap the dough in plastic and refrigerate for at least 1 hour or up to 24 hours.",
      "2. Prepare the soup base: Heat the butter and/or oil in a 5-quart pot or Dutch oven over medium heat. Add the onion, carrot, and salt, cooking until the vegetables soften, about 5 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes along with their juices and cook, stirring, until they break down into almost a paste, about 8 to 10 minutes.",
      "3. Stir in the red pepper flakes and cook for about 2 minutes until they color the other ingredients. Add the basil (or basil and anise) and stir briefly, then add the tomato paste mixture, potato if using, lentils, and hot water. Bring to a boil, reduce heat to a simmer, and cook partially covered until lentils are tender and the broth is rich and flavorful, about 30 minutes to 1 hour depending on lentil variety. The soup should be thick but still able to accommodate the noodles; add water 1/4 cup at a time if needed to adjust consistency. Turn off the heat and cover to keep warm.",
      "4. Shape the croutons: Take the dough from the refrigerator. Cut off about one eighth, rewrap the rest and set aside. Roll the small piece into a rope about 4 to ½ inch thick. Flatten it by pressing along its length with your fingers or palms. Cut into ½-inch pieces and place the croutons on a lightly oiled plate.",
      "5. Shape the noodles: Unwrap the remaining dough and divide it in half. On a lightly floured surface, roll one piece out to about ½ inch thickness. Don’t worry about uneven thickness or shape. To cut the noodles, place your left hand about ½ inch from the top edge of the dough (vice versa if left-handed) to guide your cuts. Cut noodles approximately ½ inch wide, moving your guiding hand along as you cut. It’s fine if the noodles vary in size. Sprinkle lightly with flour and toss. Repeat with the other half of the dough.",
      "6. Return the soup to a boil and add the noodles. Simmer over medium heat, stirring occasionally to cook the noodles evenly until tender but not mushy, around 15 minutes.",
      "7. While noodles cook, fry the croutons: Melt the butter and oil in a small skillet over low heat. Add the croutons and fry, stirring and turning, until they puff up, become golden, and crisp without browning. Drain on paper towels.",
      "8. Serve the soup in wide bowls topped with the croutons. Offer dried basil and crushed red pepper flakes on the side if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]