In a large mixing bowl, combine 2 cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of vegan butter or solid coconut oil until the mixture resembles coarse crumbs. Gradually add 2 tablespoons of apple cider vinegar and cold water, stirring until a dough forms. Knead briefly until smooth, wrap in plastic, and chill for at least 30 minutes in the refrigerator.

While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté 1 diced onion and 2 minced garlic cloves until translucent, about 3-4 minutes. Add 1 diced carrot, 1 diced celery stalk, and 1 diced red bell pepper, cooking for an additional 5-7 minutes until softened. Stir in 1 cup of cooked lentils, 2 tablespoons of tomato paste, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin, cooking until heated through. Let cool.

After the dough has chilled, preheat your oven to 375°F (190°C). Divide the dough into 10 equal portions. On a lightly floured surface, roll each portion into a circle about 6 inches in diameter. Ensure the edges are slightly thicker to hold the filling.

Spoon approximately 2 tablespoons of the cooled filling onto one half of each dough circle. Fold the other half over the filling, creating a half-moon shape. Press the edges together firmly to seal, then crimp the edges using a fork. Repeat with all dough circles.

Arrange the filled empanadas on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil. Bake in the preheated oven for 25-30 minutes, or until golden brown and flaky.

While the empanadas bake, prepare the chimichurri by combining 1 cup of fresh parsley, 2 minced garlic cloves, ¼ cup of olive oil, 2 tablespoons of red wine vinegar, and ½ teaspoon of crushed red pepper in a blender. Blend until smooth.