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": "e962586f78da4c44b477a866ad9a35cf",
    "updated": "2025-05-18T02:57:11.170Z",
    "title": "Sprouted Lentil Bowl",
    "subtitle": "Poached Eggs, Apples, Cilantro Sauce",
    "description": "Sprouted lentils, when briefly blanched, develop a light and fluffy texture while remaining hearty and nutrient-rich. Preparing them requires some advance time—two to three days—but you can substitute with store-bought bean sprout mixes from the produce section, or cook lentils conventionally by simmering them in water until just tender and then draining. This dish features a green sauce where the bright flavors of cilantro, vinegar, and lime gently balance the heat from fresh chilies.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green lentils",
          "filtered water",
          "packed coarsely chopped fresh cilantro leaves and tender stems",
          "serrano chili, seeded if desired and coarsely chopped",
          "juice of",
          "white vinegar",
          "garlic clove",
          "fine sea salt",
          "tender salad greens",
          "poached eggs or boiled eggs, molten yolk .",
          "radishes, thinly sliced",
          "tart, crisp apple, cored and cut into matchsticks or dice",
          "pickled red onions .",
          "hulled and toasted sunflower seeds or tamari sunflower seeds .",
          "olive oil",
          "flaky salt",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "To sprout the lentils: Rinse them thoroughly, then place in a wide-mouth glass jar. Cover with filtered water. Secure the jar opening with a piece of fine mesh or several layers of cheesecloth, fastening it with a rubber band or the jar ring. Leave it to sit overnight in a warm spot.",
      "On the following day, drain and rinse the lentils, then return them to the jar and reseal with the mesh or cheesecloth. Place two flat, short objects—such as two plastic lids or square-handled chopsticks—inside a baking pan. Invert the jar and balance it on those objects so air can circulate beneath and drained liquid doesn't accumulate inside. Let the jar stand for 12 hours.",
      "Rinse the lentils again, place them back in the jar, secure the lid, and repeat the process. Continue this routine two or three more times until you observe sprouts about 1/4 to 1/2 inch long. Ensure the sprouts are dry by gently blotting with a paper towel if necessary, then store them in a container in the refrigerator to use within three days.",
      "In a small food processor or the container that comes with an immersion blender, combine 2 cups of cilantro, the serrano chili, lime juice, vinegar, garlic, and sea salt. Blend until smooth, adding water teaspoon by teaspoon to reach a thin, pourable consistency similar to hot sauce.",
      "Bring a saucepan of generously salted water to a boil. Add the sprouted lentils and cook for 60 to 90 seconds until just tender. Drain them thoroughly.",
      "Distribute the lentils and salad greens evenly among three bowls. Top each with one egg and about one tablespoon of the cilantro sauce. Garnish with the remaining ½ cup cilantro leaves, radishes, apple, pickled onions, and sunflower seeds. Drizzle each serving with one tablespoon of olive oil, sprinkle with flaky salt and freshly ground black pepper, then serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]