Start by prepping the fillings of the Wellington.
Lentils: Sauté one large carrot, one large celery stalk in 2 tbsp butter until tender. Add 2/3 cup lentils (I used multicolor), 2 cups water, 2tsp worchestrire, 1.5 tsp non chicken boullion, 1.5 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sage, 1/2 tsp thyme, 1/4 tsp black pepper, salt to taste. Get it to a boil, then simmer for 15-20 minutes until lentils are cooked and all liquid is absorbed/evaporated. Add in 2 cups chopped kale and 1/2 cup chopped sunflower seeds. Stir then cover for 5 minutes. Mix inn 1/4 cup panko crumbs then let cool.
Potatoes: Peel and dice 2 sweet potatoes, toss inn olive oil, salt, and pepper. Roast at 400F for 40 min, mixing halfway through. Broil on low for a few min if not crispy yet (but keep a close eye to avoid burning the edges). Let cool.
Onions: Sauté 2 medium sliced onions in 2 tbsp butter on medium low, stirring frequently, until caramelized. Let cool.
Assemble and bake Wellington
Thaw puff pastry according to package directions. Lay the pastry out on a silicone mat on a cookie sheet. Overlap two sheets by about 1.5 inches to make one large sheet, and stretch them slightly to fit the width and length of the pan.
Scoop half of the lentil mixture into the center of the pastry lengthwise. Then layer crumbled aged ricotta cheese, caramelized onions, and roasted sweet potatoes. Cover with the remaining lentils. Coat the edges with an egg wash (egg and water) and wrap up the sides of the Wellington to form a log. Make sure the edges seal, roll it over, and crimp the edges. Score the top with a sharp knife in any design. Brush with more egg wash and bake at 350F for 30 minutes, or until crispy and warm.