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": "92286aeb70df4224ad86435809885bdf",
    "updated": "2025-04-24T08:07:04.160Z",
    "title": "Celeriac and Lentil Salad with Hazelnuts and Mint",
    "subtitle": null,
    "description": "Celeriac offers a delicate, nutty flavor and a pleasant, smooth texture.  This recipe combines it with lentils and hazelnuts for a satisfying autumn dish. Enjoy it warm, perhaps accompanied by a refreshing radish, cucumber, and dill salad with a sour cream and olive oil dressing. Alternatively, it's a great make-ahead lunch or picnic option served cold.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole hazelnuts (skin on)",
          "puy lentils",
          "water",
          "bay leaves",
          "thyme sprigs",
          "celeriac (1/2 lbs), peeled and cut into (9.525 mm) chips",
          "olive oil",
          "hazelnut oil",
          "good-quality red wine vinegar",
          "salt and black pepper",
          "chopped mint"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 275°F.",
      "Spread the hazelnuts on a small baking sheet and roast for 15 minutes.",
      "Allow them to cool, then roughly chop.",
      "In a small saucepan, combine the lentils, water, bay leaves, and thyme.",
      "Bring the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes, until the lentils are al dente.",
      "Drain the lentils in a sieve.",
      "While the lentils are cooking, cook the celeriac in a separate saucepan with plenty of boiling salted water for 8 to 12 minutes, until tender.",
      "Drain the celeriac.",
      "In a large bowl, combine the hot lentils (this ensures they absorb the flavors) with the olive oil, 2 tablespoons of hazelnut oil, red wine vinegar, salt, and pepper.",
      "Add the cooked celeriac and stir thoroughly.",
      "Taste and adjust the seasoning as needed.",
      "For immediate serving, stir in half the mint and half the chopped hazelnuts.",
      "Transfer to a serving dish or bowl and drizzle with the remaining hazelnut oil.",
      "Garnish with the remaining mint and hazelnuts.",
      "To serve cold, allow the lentils and celeriac to cool completely before making final seasoning adjustments, adding more vinegar if desired.",
      "Add the remaining hazelnut oil, mint, and hazelnuts as you would for the warm version."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]