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": "5a680972a421452f967987ee1ae48c26",
    "updated": "2025-04-24T07:42:56.128Z",
    "title": "Castelluccio Lentils with Tomatoes and Gorgonzola",
    "subtitle": null,
    "description": "Umbrian Castelluccio lentils are small, brown legumes known for their delicate flavor and tender texture.  Similar to Puy lentils, they hold their shape well during cooking, making them perfect for salads. If Castelluccio lentils are unavailable, Puy lentils are a suitable substitute. This hearty dish, best served at room temperature, can be enjoyed on its own or accompanied by steamed seasonal vegetables like broccolini or baby fennel.",
    "ingredients": [
      {
        "section": "Oven-dried tomatoes",
        "ingredients": [
          "plum tomatoes",
          "thyme sprigs",
          "olive oil",
          "balsamic vinegar",
          "salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "red onion, very thinly sliced",
          "good-quality red wine vinegar",
          "maldon sea salt",
          "castelluccio lentils",
          "olive oil",
          "garlic clove, crushed",
          "black pepper",
          "chopped chervil or parsley",
          "chopped chives",
          "chopped dill",
          "mild gorgonzola, crumbled"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 275°F for the oven-dried tomatoes.",
      "Quarter the plum tomatoes lengthwise and place them skin-side down on a parchment-lined baking sheet.",
      "Distribute the thyme sprigs over the tomatoes.",
      "Lightly drizzle the tomatoes with olive oil and balsamic vinegar, then season with salt.",
      "Roast for 12 hours, or until partially dried.",
      "Remove the thyme sprigs and let the tomatoes cool slightly.",
      "In a medium bowl, combine the thinly sliced red onion with red wine vinegar and sea salt.",
      "Stir the onion mixture and let it sit for a few minutes to soften.",
      "In a pan, boil the lentils in water (the water should be about 1/4 inch above the lentils) for 20 to 30 minutes, until tender.",
      "Drain the cooked lentils thoroughly and, while still warm, add them to the softened red onion.",
      "Incorporate the olive oil, crushed garlic, and black pepper into the lentil and onion mixture.",
      "Stir well and set aside to cool.",
      "Once cooled, gently mix in the chopped chervil (or parsley), chives, and dill.",
      "Taste and adjust seasoning as needed.",
      "To assemble the dish, arrange the lentils on a large plate or in a bowl, incorporating the crumbled Gorgonzola and oven-dried tomatoes as you build the layers.",
      "Drizzle the reserved tomato juices over the lentil mixture and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]