In a large bowl, whisk together the flour, salt, and baking powder.

Cut in the chilled vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, about 5 minutes.

Stir in the vegetable oil and cold water until a soft dough forms. It should be slightly sticky but manageable. Knead gently for about 2–3 minutes until combined.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to relax the gluten.

Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3 minutes.

Mix in the grated carrot and diced bell pepper, cooking until just tender, around 5 minutes.

Stir in the lentils, tomato paste, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3–4 minutes and then fold in the chopped cilantro. Remove filling from heat and let it cool slightly.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a floured surface, roll the chilled dough to about 1/8-inch thickness. Using a round cutter, cut out 4–5 inch circles.

Place a tablespoon of filling in the center of each circle, fold over to form a half-moon, and crimp edges to seal.

If desired, brush with a bit of olive oil for a golden finish.

Arrange empanadas on the prepared baking sheet and bake for 20–25 minutes until golden brown.

While the empanadas bake, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl; stir well.

Serve warm empanadas with chimichurri on the side for dipping. Enjoy!