In a large mixing bowl, combine the all-purpose flour and salt. Cut in the cold vegan butter or coconut oil until the mixture resembles coarse crumbs. Gradually add cold water and apple cider vinegar until a dough forms. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until translucent, about 3-4 minutes. Add the diced carrot, celery, and red bell pepper, cooking until softened, roughly 5-7 minutes. Stir in the cooked lentils, tomato paste, and spices, cooking for an additional 2-3 minutes until heated through. Let the filling cool before use.

Remove the chilled dough from the refrigerator and divide it into 10 equal portions. On a floured surface, take one portion and roll it out into a circle about 5 inches in diameter. Spoon 2-3 tablespoons of the lentil and veggie filling onto one half of the circle. Fold the dough over to form a half-moon shape, pressing the edges to seal.

Preheat your oven to 375°F (190°C). Once heated, bake the empanadas for 25-30 minutes, or until they are golden brown and crisp to the touch.

In a small bowl, combine chopped fresh parsley, minced garlic, olive oil, and red wine vinegar. Add crushed red pepper, salt, and black pepper to taste. Mix well and allow to sit for about 10 minutes.