In a large mixing bowl, combine all-purpose flour and salt, stirring to blend evenly. Gradually incorporate cold vegan butter until the mixture resembles coarse crumbs. Stir in apple cider vinegar and cold water little by little, mixing until a dough forms. Knead briefly for about 2 minutes, then wrap in plastic and chill in the refrigerator for 30 minutes to firm up.

Heat a tablespoon of olive oil in a skillet over medium heat. Sauté diced onions and minced garlic until translucent, about 3-4 minutes. Add finely diced carrots, celery, and chopped red bell pepper, cooking for another 5-7 minutes until softened. Mix in tomato paste, smoked paprika, ground cumin, and cooked lentils, simmering for 3-4 more minutes. Remove from heat and let the filling cool completely.

Remove the dough from the refrigerator and divide it into 10 equal portions. On a lightly floured surface, take one portion and roll it out into a circle about 5 inches in diameter. Repeat this process for all portions, laying the rolled rounds on a parchment-lined baking sheet.

Spoon 2-3 tablespoons of the cooled lentil and veggie filling onto one half of each dough round. Carefully fold the other half over, creating a half-moon shape. Use a fork to crimp the edges or an empanada press to seal tightly.

Preheat your oven to 375°F (190°C). Arrange the sealed empanadas on a baking sheet lined with parchment paper, allowing space between each. Bake for about 25-30 minutes, or until golden brown and slightly puffed.

In a bowl or food processor, combine fresh parsley, minced garlic, olive oil, red wine vinegar, and crushed red pepper. Mix until everything is well combined and finely chopped, adjusting salt and pepper to taste.