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": "c423c20f5f624f59be91163be16e07d1",
    "updated": "2025-04-23T01:38:09.197Z",
    "title": "Mujaddara",
    "subtitle": "Soy-Free, Potentially Gluten-Free",
    "description": "This flavorful Middle Eastern lentil and rice dish is a popular classic.  It pairs wonderfully with Eggplant Balela, or simply marinated eggplant drizzled with a creamy cashew sauce.  A cashew raita or simple cashew dip also makes a delicious accompaniment. We've even been told our version rivals authentic Mujaddara!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dry green lentils, rinsed and picked through",
          "dry brown jasmine rice, rinsed and picked through",
          "vegetable broth",
          "olive oil or melted coconut oil",
          "white onions, chopped (10 ounces, or )",
          "leek, thoroughly cleaned and sliced thinly, white and light green parts (6 ounces, or )",
          "vegetable broth or water, as needed",
          "garlic, grated or pressed",
          "fine sea salt, or taste",
          "ground cinnamon",
          "ground cumin",
          "ground coriander",
          "paprika",
          "cayenne pepper, or taste",
          "chopped fresh mint",
          "chopped fresh parsley or cilantro",
          "zest and juice of a small organic lemon",
          "chopped toasted peanuts, cashews, or pine nuts, optional"
        ]
      }
    ],
    "instructions": [
      "Combine the lentils and rice in a rice cooker. Add the vegetable broth and stir. Cook, covered, until tender, approximately 40 to 45 minutes.  Alternatively, cook the lentils and rice on the stovetop according to the package directions for the rice.",
      "Heat the oil in a large skillet over medium heat.",
      "Add the chopped onions and sliced leek to the skillet. Sauté for about 15 minutes, until browned. If the onions stick to the pan, add a tablespoon of vegetable broth or water as needed.",
      "Stir in the grated garlic, salt, cinnamon, cumin, coriander, paprika, and cayenne pepper.",
      "Allow the mixture to cook undisturbed for about 5 minutes, until the onions are crispy and the spices are fragrant and toasted.",
      "Transfer the cooked lentils and rice to a large bowl.  Gently fold in the spiced onion mixture.",
      "Just before serving, gently fold in the chopped mint, parsley (or cilantro), lemon zest, and lemon juice. Garnish each serving with toasted nuts, if desired.",
      "Adjust seasonings to taste."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor of this dish improves over time.  Gently reheat before serving."
  }
]