Wild Mushrooms and Beef over Lentils

Name: Wild Mushrooms and Beef over Lentils
Ingredients: 6 small springs of fresh parsley, chopped; 1 fresh lime; 4 pounds (about 2 roasts) beef shoulder (tender major), silver skin removed; Salt and freshly ground black pepper; 2 shallots, finely minced; 2 cloves garlic, finely minced; 5 sprigs fresh thyme, leaves minced; 3 sprigs fresh parsley, leaves finely chopped; 2 fresh sage leaves, finely chopped; 1 tablespoon olive oil; 1 pound dried lentils; 1 tablespoon olive oil (to saute white onion); 1 white onion, chopped; 2 tablespoon unsalted butter; 1/2 cup (about 2 ounces) shiitake mushrooms, cleaned with a brush and trimmed; 1/2 cup (about 2 ounces) crimini mushrooms, cleaned with a brush and trimmed; 2 portobello mushrooms (about 5 ounces), cleaned with a brush, gills removed, trimmed and sliced; 2 fresh sage leaves, finely minced; 2 tablespoons chopped fresh thyme leaves, about 4 large sprigs; 1/2 cup demi-glace (brown sauce); 1 large ripe tomato, seeds removed and diced