In a mixing bowl, combine all-purpose flour and a pinch of salt, stirring to blend. Cut in cold vegan butter until coarse. Gradually mix in apple cider vinegar and cold water, enough to form a soft dough. Knead briefly, wrap, and refrigerate for 30 minutes.

Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add carrot, celery, and red bell pepper, cooking until softened. Stir in tomato paste, spices, and lentils, cooking for an additional 3-5 minutes. Remove from heat and let cool.

Remove dough from the fridge, divide into 10 equal portions. Roll each into a 5-inch circle. Keep covered with cloth. Place 2-3 tablespoons of filling into the center, fold over, and crimp edges securely.

Preheat oven to 375°F. Arrange empanadas on a lined baking sheet and bake for 25-30 minutes until golden brown. Cool on a wire rack before serving.

Blend fresh parsley, garlic, olive oil, red wine vinegar, and crushed red pepper until smooth. Adjust seasoning to taste.