In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, curry powder, and turmeric powder, cooking for an additional minute until fragrant.
Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Once the lentils are tender, mix in the green beans and corn. Cook for another 5 minutes until the green beans are bright and slightly tender. Season with salt and pepper to taste.
Remove from heat and let the mixture rest for 5 minutes to cool slightly.
Place a generous amount of the lentil mixture in the center of each whole wheat wrap, fold in the sides, and roll up tightly.
Serve the wraps cut in half with a simple side salad and lemon wedges. Enjoy!
