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": "d12c7a6c1b7a422ebdbc448509098f7e",
    "updated": "2025-04-25T17:38:24.145Z",
    "title": "Puy Lentil and Vegetable Hotpot",
    "subtitle": null,
    "description": "This hearty hotpot combines puy lentils with sweet potatoes, cinnamon, and a variety of vegetables for a comforting and flavorful meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onions, roughly chopped",
          "cinnamon stick",
          "bay leaf",
          "celery stalks, finely diced",
          "salt and freshly ground black pepper",
          "garlic cloves, finely chopped",
          "carrots, roughly chopped",
          "(400g) puy lentils, well rinsed and any grit removed",
          "(1.2 liters) vegetable stock",
          "handful of curly kale or dark green cabbage, roughly chopped",
          "sweet potatoes, diced",
          "handful of flat-leaf parsley, finely chopped"
        ]
      }
    ],
    "instructions": [
      "1. Gently heat the olive oil in a large, heavy-bottomed saucepan. Add the chopped onions and cook until softened.  Introduce the cinnamon stick, bay leaf, and diced celery. Continue cooking for 5 minutes, allowing the celery to sweat.",
      "2. Stir in the chopped garlic and carrots, cooking for a couple of minutes. Then, add the rinsed puy lentils, ensuring they are well coated with the oil and vegetables. Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cook partially covered for approximately 40 minutes, or until the lentils are tender. Stir occasionally, adding hot water if needed to prevent drying.",
      "3. Incorporate the chopped cabbage (or kale) and diced sweet potatoes into the saucepan. Cover and cook for a further 10 minutes, until the sweet potatoes are tender and the cabbage is cooked through. Discard the cinnamon stick and bay leaf.  Stir in the freshly chopped parsley. Adjust seasoning to taste, then ladle into bowls and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Curly kale, a nutrient-rich member of the cabbage family, can be used in place of cabbage. Remove any tough stalks before using and rinse the leaves thoroughly.  Kale may require slightly longer cooking than cabbage, so ensure it's tender before serving."
  }
]