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": "bfa9e2f182374b269e423f2bceccde37",
    "updated": "2025-04-23T01:33:58.999Z",
    "title": "Leek and Lemon French Green Lentil Salad",
    "subtitle": "Soy-Free, Potential Gluten-Free",
    "description": "This vibrant salad features French green lentils, known for their satisfyingly firm texture.  Tossed with crisp fresh vegetables and a bright, lightly herbed leek dressing, this salad is sure to become a new favorite.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dry french green lentils",
          "olive oil",
          "chopped leeks (white part only)",
          "dried thyme",
          "garlic, minced",
          "fresh lemon juice",
          "fine sea salt, or taste",
          "ground black pepper, or taste",
          "carrot, peeled, cut into quarters, then thinly sliced",
          "radishes, cut into quarters, then thinly sliced",
          "sunchokes, cut into quarters, then thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Bring a medium-sized pot of water to a boil.",
      "Add the lentils.",
      "Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender.",
      "Drain the lentils and rinse with cold water.",
      "Drain again and transfer to a medium-sized bowl.",
      "Heat the olive oil in a small skillet over medium heat.",
      "Add the chopped leeks and dried thyme to the skillet.",
      "Cook for 3 to 4 minutes, stirring occasionally, until the leeks are translucent.",
      "Add the minced garlic and cook for 1 minute more.",
      "Transfer the leek mixture to a small blender.",
      "Add the fresh lemon juice, salt, and pepper. Blend until smooth.",
      "Combine the cooked lentils, sliced vegetables, and the leek dressing in the bowl.",
      "Stir well to ensure everything is evenly coated.",
      "Serve immediately, or cover and refrigerate for up to 3 days. Adjust seasonings to taste before serving."
    ],
    "notes_ingredients": "Sunchokes should be scrubbed thoroughly but not peeled before cutting, as the skin contains valuable nutrients. If sunchokes are unavailable, substitute with additional radish and a portion of another carrot for continued crunch.",
    "notes_instructions": null
  }
]